Tamarind Rasam is a charming & healthy savory Indian style recipe. The texture exactly resembles soup, and it tastes like fresh sour and with the complex hodgepodge of pepper, garlic, cumin with mild spice.
It is an excellent healer for fever, cold and digestion problem.
In most Southern part of India, a complete meal will not fulfill without this goodie rasam.
There are several flavors and preparation methods are there. However, for all, this is the base method. Once you mastered this, you can try the other flavors like lemon, tomato, spinach, pineapple, and dal as well.
Tips: If you wish you can use boiled tomato & tamarind too. For that, just boil tamarinds and tomato for 3-4 minutes, allow it to cool then smash and the rest of the methods are same. avoid overboiling the rasam.
Ingredients of Tamarind Rasam
- Tamarind - medium lemon size
- Tomato -1 (small size)-smashed
- Red Chili - 1-2
- Green Chili - 1
- Garlic - 4-6 pieces
- Turmeric powder - 1/4 tbsp
- Salt and water - as required
- Asafoetida - a pinch
- Pepper - 1/2 tbsp
- Cumin seeds - 1/2 tbsp
- Oil/Ghee - 1 tbsp
- Mustard seeds - 1/2 tbsp
- Curry leaves
- Coriander leaves
Steps for Tamarind Rasam
Fry pepper and cumin seeds without oil until you get a pleasing fragrance. Keep it aside to cool.
Meanwhile, extract the pulp from tamarind and add smashed tomato, a pinch of tamarind, asafoetida, required salt and water.
Then crush fried pepper, cumin along with garlic pulses. Then mingle with tamarind stuff.
Heat oil with a medium flame, once hot, add mustard seeds when it splits add red Chili, sliced green Chili and curry leaves.
Then pour the tamarind blend and allow it to cook. When the foam overflows switch off the flame and garnish with coriander leaves.
Your healthy and homemade style Indian style rasam is ready to serve. This goes well with all kind of deep and shallow fries (veg & Non-veg), papad, omelet and a boiled egg.
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