Tamarind Rasam/Puli Rasam

Jayanthy Asokan

Tamarind/Puli Rasam is a South Indian dish which is tangy, spicy and loaded with flavours.

5 from 1 vote

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Prep Time 5

Cook Time 10

Total Time 15

Course Main Course, Soup

Cuisine Indian

Servings

Equipment

electric mixer grinder

Ingredients

1 cup Tamarind pulp from a lemon sized ball
1 Tomato
½ teaspoon Pepper corns
1 teaspoon Cumin
2 Dry chillies
2 sprig Coriander leaves
1½ cup water

For Tempering The Rasam

1 tablespoon sunflower oil
½ teaspoon mustard seeds
⅓ teaspoon urad dal
⅓ teaspoon gram dhal
3 clove Crushed garlic
2 sprig coriander leaves to garnish

Instructions

Get ready with all the ingredients. Take a lemon sized tamarind and soak in water and squeeze.
In a mixer grinder add all the ingredients except tamarind juice and grind it to a coarse mix.
In a non- stick pan add a teaspoon of oil on a medium heat. To it add crushed garlic, mustard seeds, urad dhal and gram dhal and let it crackle. Then add little asafoetida to it.
Add coarse grind mixture to the tamarind water and mix well. To it add 1 to 1 ½ cup of water and add to the seasoning. Make sure the seasoning mixture is not browned.
Add salt to taste. Wait until froth forms on top of the mixture. Do not allow the mixture to boil. Once the froth forms switch off the heat and garnish with curry leaves and coriander leaves and transfer it to a serving bowl.
Tamarind Rasam/Puli Rasam goes well with hot steamed rice and can drink like a soup. It helps in digestion and is loved by all. To serve for toddlers, you can add little ghee(clarified butter) to subdue the spiciness in the Rasam. Serve Rasam rice with any stir fries, poriyal, and chips. Simple healthy comfort food for all ages is prepared in few minutes with all homemade freshly grounded Rasam powder.

Notes

If you prefer and like tangy taste, increase tamarind quantity. If you add more tamarind less the quantity of tomato. You can temper the Rasam with oil or Clarified butter.