- Preparation: Soak the tamarind in 1 cup water for 30 to 40 minutes. Or if you are short of time then soak in hot water for 15 to 20 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 small blender or coffee grinder or in a mortar-pestle with the ingredients mentioned under rasam spice mix. Making Tamarind Rasam: Heat oil in a pan. First fry the mustard seeds till they crackle. Add cumin and fry till they are browned. Add curry leaves and asafoetida. Fry for some seconds. You can opt to add 1 to 2 small garlic cloves here in the tempering. Add the tamarind pulp – crushed tomatoes mixture. Add the ground semi coarse rasam powder. Stir and then add about 2 cups water or as required. Season with salt as per taste. Bring to one boil and then simmer puli rasam for about 5 minutes. Lastly add chopped coriander leaves and give a stir. Serve tamarind rasam hot with any South Indian main course vegetarian meal. It can also be enjoyed as a soup.
Tamarind rasam
#myrecipe
By Chandana Guptha
Jan, 7th
600
Servings
4 persons
Cook Time
20 minutes
Ingredients
12
- 14
Ingredients
- Tamarind
- Tomato
- Water
- Coriander
- Oil
- Salt
- Black pepper
- Cumin seeds
- Garlic
- Dried red chillies
- Coriander
- Mustard
- Hing
- Curry leaves
