Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Lunch

Tamarind Rasam

Traditional 51. Tamarind Rasam recipe

🧺 Ingredients

• 3 tbsp tamarind paste
• 4 cups water
• 1 tsp black pepper, crushed
• 1/2 tsp cumin powder
• 1/4 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp chana dal
• 8 curry leaves
• 2-3 green chilies, slit
• Salt to taste

👩‍🍳 How to make Tamarind Rasam

1. Extract tamarind (2 mins, no heat): Soak tamarind paste in 1/4 cup warm water, strain. Discard solids.
2. Prepare stock (3 mins, medium heat): Boil 4 cups water with 1 tbsp cumin seeds and salt. Simmer 2 minutes.
3. Add tamarind (1 min, medium heat): Add strained tamarind liquid, stir well.
4. Season (3 mins, medium heat): Add black pepper, cumin powder, red chili powder, turmeric. Stir well. Simmer 3 minutes. Visual: aromatic, flavors blend.
5. Temper (1 min, high heat): Heat coconut oil, crackle mustard seeds, add chana dal. Fry 30 seconds. Add curry leaves, green chilies, fry 30 seconds.
6. Combine (1 min, medium heat): Pour tempering into rasam, mix well.
7. Serve (1 min, no heat): Serve hot immediately as soup or poured over rice.

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