Ajwain Rasam / Omam Rasam

Ajwain / Omam Rasam – a flavourful, comforting and soothing rasam. Ajwain seeds are widely used in Indian cuisine for its distinctive taste, aromatic flavour and medicinal value. This ajwain rasam is prepared by roasting and grinding the ajwain seeds along with few other spices. Roasting the ajwain seeds helps in refining the aroma and flavour. The freshly made spice powder is then added to the tamarind extract which is simmered for few minutes. This refreshing ajwain rasam can be served as a soup or with steamed rice and a dash of ghee.

  • Other names for Ajwain seeds – Omam, Caraway seeds, Carom seeds, Ajowan, Thymol, Bishop’s weed.
  • Rich in fibre, minerals and antioxidants.
  • Helps to treat bloating and indigestion. The active compound thymol present in ajwain helps in the secretion of digestive juices which prevents/cures indigestion.
  • Lowers blood pressure.
  • Antibacterial & Antifungi – The essential oils in Ajwain helps to fight against the growth of bacteria and fungi.
  • Boosts metabolism and helps in weight loss.

Preparation time: 15 to 20 minutes

Serving: 3


Tamarindsmall gooseberry size
Turmeric powder1 teaspoon
Hing /Asafotedia1/2 teaspoon
Saltto taste
Coriander leavesto garnish

To roast & grind:

Ajwain seeds /Omam seeds1 teaspoon
Toor dhal1 teaspoon
Coriander seeds / dhania1/2 teaspoon
Peppercorns / Milagu1/2 teaspoon
Cumin seeds / Jeera1/2 teaspoon
Red chilli1
Curry leaves5 to 6
Oil1 teaspoon

For tempering:

Ghee1 teaspoon
Mustard seeds1 teaspoon
Curry leavesfew


  • Soak the tamarind in warm water for about 15 minutes. Squeeze and extract about 2 cups of tamarind juice from this. Keep this aside.
  • Roasting and grinding the spices – Take a pan and add 1 teaspoon oil. When the oil is slightly warm, add toor dhal, coriander seeds, peppercorns and red chilli. Keep stirring in low flame. When the toor dhal starts to change colour, add cumin seeds, omam /ajwain , curry leaves and roast for 30 to 40 seconds until it leaves a good aroma. Switch off the stove. Transfer the contents to a plate and allow it to cool. Grind it to a coarse powder.
  • To the tamarind extract, add salt, hing and turmeric powder. Keep it on the stove and boil it in medium flame for 3 to 5 minutes until the raw smell of tamarind goes away.
  • Now add 2 teaspoon of the already grounded spice powder to the above tamarind extract. Once the rasam starts to boil, dilute it by adding 1 cup of water and turn the heat to the lowest setting. Simmer this for about 5 minutes or until you see the froth on top.
  • For tempering – Take a pan, add 1 teaspoon of ghee. Add 1 teaspoon mustard seeds. When the mustard seeds crackle, add curry leaves and pour this tempering /tadka on top of rasam.
  • Garnish with coriander leaves.



  • To get a flavourful rasam, correct roasting of the spices is essential. Roast the ingredients in low flame to avoid charring of the spices. The spices should be slowly and evenly roasted. As mentioned above, add the omam/ajwain, cumin seeds and curry leaves toward the end and roast for few seconds in low flame. Do not add these spices in the beginning.
  • Take only gooseberry size tamarind. If you are taking a bigger proportion, increase the amount of spices.
  • As always, rasam should not boil for too long. After adding the roasted and grounded spice powder, boil for few seconds. Dilute it and simmer it immediately.
  • Tempering with ghee instead of oil enhances the flavour of the rasam.
  • I have not used tomato in this rasam. If you are using tomato, then reduce the amount of tamarind.

Check out my other rasam varieties:


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