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tamarind rasam recipe
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4.34 from 3 votes

tamarind rasam recipe | puli rasam recipe | chintapandu charu

easy tamarind rasam recipe | puli rasam recipe | chintapandu charu
Course rasam
Cuisine south indian
Keyword tamarind rasam recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 85kcal
Author HEBBARS KITCHEN

Ingredients

for masala paste:

  • 1 tsp cumin / jeera
  • 1 tsp coriander seeds
  • ½ tsp pepper
  • 3 dried red chilli
  • 3 clove garlic
  • 1 inch ginger
  • 2 tbsp coriander
  • few curry leaves

for rasam:

  • 2 tbsp oil
  • 1 tsp mustard
  • ½ tsp cumin / jeera
  • pinch hing / asafoetida
  • 1 dried red chilli
  • few curry leaves
  • 1 tomato finely chopped
  • 1 cup tamarind extract
  • ½ tsp turmeric
  • 1 tsp salt
  • 3 cup water
  • 2 tbsp coriander finely chopped

Instructions

  • firstly, in a pan take 1 tsp cumin, 1 tsp coriander seeds, ½ tsp pepper and 3 dried red chilli.
  • dry roast on low flame until it turns aromatic.
  • cool completely, and transfer to the mixi.
  • add 3 clove garlic, 1 inch ginger, 2 tbsp coriander and few curry leaves.
  • blend to a coarse paste without adding any water. keep aside.
  • in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, ½ tsp cumin, pinch hing, 1 dried red chilli and few curry leaves.
  • add 1 tomato, 1 cup tamarind extract, ½ tsp turmeric and 1 tsp salt.
  • mix well, cover and boil for 10 minutes making sure everything is well cooked.
  • mash the tomatoes to smooth texture.
  • add 3 cup of water and mix well adjusting consistency as required.
  • get it to a rolling boil for 2 minutes.
  • add in the prepared masala paste and mix well.
  • boil for 2 minutes making sure all flavours are absorbed well.
  • finally, add 2 tbsp coriander and enjoy tamarind rasam recipe.

Nutrition

Calories: 85kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 615mg | Potassium: 180mg | Fiber: 1g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 2mg