Tamarind Rasam is a typical South Indian Rasam where a meal is incomplete without this. Normally, we add tomatoes to rasam. But in this tamarind rasam, we are not going to add either tomatoes or dal water. This is simply made with tamarind as a base and with the addition of dry chili, pepper, cumin, and other spices as seasonings. (Updated with a video.)
I do not use store-bought rasam powder, instead, I use only pepper and cumin as rasam powder. For one cup of cumin add 1/4 cup pepper and powder it and store it in an airtight container to use as rasam powder. As you make this at home it gives a nice taste and aroma to the rasam. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually thin and watery consistency.
We almost have Rasam daily as it is good for digestion. There are many types of rasam like Paruppu Rasam, Watermelon Rasam, Tomato Rasam, Pepper Rasam. Even we do make Kollu Rasam, Keerai Rasam, and much more. Soon will be posting the rest of them one by one. Now let us see how to prepare this recipe.
Enjoy the video of tamarind rasam. Subscribe for more videos.
- Tamarind Lemon size
- 1/4 tsp Turmeric powder
- 1/4 tsp Chili powder
- 2 tsp Pepper Cumin Powder
- 4-5 pods garlic crushed coarsly
- 1 Dry Red Chili split in to two
- 1 strand Curry leaves
- 1 tbsp Coriander leaves finely chopped
- salt to taste
- 1 tsp oil
- 1/2 tsp Mustard seeds /kadugu
- 1/4 tsp Asafoetida/hing
- Soak Tamarind for 15 minutes in hot water and extract the water and set aside. In a plate keep curry leaves, chili, garlic and pepper cumin powder ready. In a bowl add tamarind water, salt, turmeric powder. chili powder and coriander leaves. Adjust water, salt according to the taste.
- Heat a Kadai, add oil. Once the oil is heated add mustard and hing and let it splutter. Now add curry leaves, chili, garlic and pepper cumin powder.
- Saute for 1-2 minutes till you get a nice aroma. Then add the tamarind water mixture and bring to boil.
- Once you see the froth, switch off the flame. Do not over boil. Tamarind Rasam is ready.
- For one cup cumin add 1/4 cup pepper and powder it and store it in an airtight container to use it as rasam powder.
- While boiling rasam once the froth is formed, switch off and transfer to another bowl.
- Do not over boil rasam as it gives a bitter taste.
- If you want rasam to be spicier add more chili powder.
Delicious Tamarind rasam is ready to relish with rice or as a soup.
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