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Tamarind Rasam Recipe

2 years ago

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 Tamarind Does The Tango!
A tangy rasam to electrify your palate
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish, Side Dish
Cuisine South Indian
Prep Time 30 minutes
Cook Time 15 minutes
Servings
people
MetricUS Imperial
Ingredients
For Rasam Powder
For Tempering
Course Main Dish, Side Dish
Cuisine South Indian
Prep Time 30 minutes
Cook Time 15 minutes
Servings
people
MetricUS Imperial
Ingredients
For Rasam Powder
For Tempering
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Squeeze the pulp from the soaked tamarind in the water. Keep aside.
  2. Crush the tomatoes and add this to the tamarind pulp. You can also chop the tomatoes.
  3. Make a semi granular mixture in a dry grinder or mortar-pestle with the rasam powder ingredients.
  4. Heat oil in a pan and fry the mustard seeds till they pop.
  5. Add cumin and fry till they are browned.
  6. Add curry leaves and asafetida and fry for some seconds.
  7. Add the tamarind pulp - crushed tomatoes mixture and the ground semi coarse rasam powder.
  8. Stir and then add about 3 cups water. Season with salt.
  9. Bring to boil and then simmer for 5-6 minutes.
  10. Lastly add chopped coriander leaves and give a stir.
  11. Serve hot.
Recipe Notes

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Binge eater by day and binge watcher by night, Ankita is fluent in food, film, and Internet. When she’s not obsessing over the hottest trends, tacos, and the perfect author’s bio, you can find her under a pile of Jeffery Archer’s novels or looking for the nearest wine shop.