tamarind rasam recipe with step by step photos. a tamarind rasam post for the monsoons. its raining and raining here. so all that i make these days are some hearty soups, comforting dals, spicy starters, steaming pakoras and tangy rasams.
rasam is a south indian variation of soup. usually thin in consistency its either had plain or can be had with rice. very good for coughs, colds and fever. there are many types of rasam that are made like:
this tamarind rasam is sour and spicy. a variation of my mom’s tamarind rasam recipe. the sourness comes from the tamarind and the spiciness & heat comes from the spices that are used in making rasam – mainly black pepper, cumin, garlic and red chilies. you don’t need to have ready rasam powder to make this recipe.
rasam should not be overcooked so that the flavors from the spices don’t get lost. generally, rasam is served with rice and sambar combination. you can also serve it plain with rice and a side vegetable dish. it can also be had as a soup.
adding tomatoes to the rasam is optional and you can skip that. since i do like the flavor of tomatoes i have added it. also while grinding, if you want you can add some coriander stems with leaves. i have skipped adding them and added coriander leaves later as a garnish.
you can either temper the rasam before or after. in this recipe i have tempered before and then simmered the rasam.
INGREDIENTS FOR tamarind rasam
main ingredients for tamarind rasam
- 1 lemon sized tamarind soaked in 1 cup water for 30-40 minutes (imli)
- 1 medium sized tomato (tamatar)
- 3 to 3.5 cups water
- ¼ cup chopped coriander leaves (dhania patta)
- 2 tablespoon oil
- salt as required
ingredients for the rasam powder
- ½ teaspoon whole black pepper (sabut kali mirch)
- 1 or 1.5 teaspoon cumin seeds (jeera)
- 4 to 5 garlic cloves (lahsun)
- 3 to 4 dry red chilies (sookhi lal mirch)
- ¼ cup of coriander leaves with the stems (OPTIONAL)
for tempering tamarind rasam
- ¾ teaspoon black mustard seeds (rai)
- ½ teaspoon cumin seeds (jeera) - OPTIONAL
- ¼ teaspoon asafoetida powder (hing)
- 10 to 12 curry leaves (kadi patta)
HOW TO MAKE tamarind rasam
preparation for tamarind rasam
- soak the tamarind in 1 cup water for 30-40 minutes.
- squeeze the pulp from the soaked tamarind with your hands in the water. keep aside.
- crush the tomatoes with your hands and add this to the tamarind pulp.
- you can also chop the tomatoes, if you prefer.
- make a semi coarse mixture in a dry grinder or in a mortar-pestle with the ingredients mentioned under rasam powder.
making tamarind rasam
- heat oil in a pan. first fry the mustard seeds till they pop.
- add cumin and fry till they are browned.
- add curry leaves and asafoetida. fry for some seconds. you can also add garlic in the tempering and then no need to make a semi coarse mixture of it with the rest of the ingredients.
- add the tamarind pulp - crushed tomatoes mixture.
- add the ground semi coarse rasam powder.
- stir and then add about 3 cups water. season with salt.
- bring to one boil and then simmer puli rasam for 5-6 minutes.
- lastly add chopped coriander leaves and give a stir.
- serve tamarind rasam hot.
preparation to make tamarind rasam
1. soak 1 lemon sized tamarind in 1 cup water.
2. let tamarind soak in water for 30-40 minutes.
3. squeeze the pulp from the soaked tamarind with your hands in the water. keep aside.
4. crush 1 medium sized tomato with your hands.
5. add the crushed tomatoes to the tamarind pulp. you can also chop the tomatoes, if you prefer.
6. measure and keep all the ingredients ready for the rasam powder.
7. take ½ teaspoon whole black pepper, 1 to 1.5 teaspoon cumin seeds, 4 to 5 garlic cloves, 3 to 4 dry red chilies and ¼ cup of coriander leaves.
8. make a semi coarse mixture in a dry grinder or in a mortar-pestle with the ingredients mentioned under rasam powder.
9. measure and keep the ingredients ready for the tempering of rasam.
making tamarind rasam
10. heat 2 tablespoons of oil in a pan.
11. first fry ¾ teaspoon of black mustard seeds till they pop.
12. add ½ teaspoon cumin seeds.
13. fry till cumin are browned.
14. add 10 to 12 curry leaves and ¼ teaspoon asafoetida (hing). fry for some seconds. you can also add garlic in the tempering and then no need to make a semi coarse mixture of it with the rest of the ingredients.
15. add the tamarind pulp – crushed tomatoes mixture.
16. stir and mix well.
17. add the ground semi coarse rasam powder.
18. mix well.
19. stir and then add about 3 cups water.
20. season with salt as required.
21. stir well.
22. bring to one boil.
23. simmer puli rasam for 5 to 6 minutes.
24. lastly add few chopped coriander leaves and give a stir.
serve tamarind rasam hot.