Sunday, November 3, 2013

Tamarind Rasam Recipe - Puli Rasam | Easy Rasam Recipe

Tamarind Rasam Recipe
Rasam is such a comfort sidedish especially after we having our heavy doses of sweets and savories full of oil as rasam helps in digestion.Though it is an integral part of south indian meals, we dont make rasam daily may be twice or thrice a week thats all.I have already posted pepper rasam,garlic rasam,dal rasam etc and now this is another simple variation of rasam with homemade rasam powder.

Tamarind rasam is a basic quick and easy rasam recipe perfect for those lazy days.Through the days of cooking I have learnt the main key to making a good rasam is not to overboil as it loses its flavour.
Tamarind Rasam Recipe

Tamarind Rasam Recipe - Ingredients

Tamarind Rasam Recipe
Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Side Dish | Recipe Cuisine: South Indian

Tamarind - gooseberry size
Tomato - 1 small
Turmeric powder - a pinch
Rasam powder - 1 tsp
Coriander leaves - 1 tbsp finely chopped
Salt - to taste

To temper:

Ghee - 1 tsp
Oil - 2 tsp
Mustard seeds - 1 tsp
Curry Leaves - a small sprig
Red chillies - 2

Method:

  1. Soak tamarind in 2 cups of hot water for 20mins,set aside.In a kadai heat a tsp of oil add tomatoes and turmeric powder saute till raw smell of tomatoes leave.Then strain and add the tamarind juice to the kadai.
    How to make rasam - Step1
  2. Allow it to boil for 3mins until raw smell of tamarind leaves.Then add rasam powder and simmer for a minute. In parallel heat a tadka pan with oil+ghee and temper the items listed under 'to temper'.How to  make rasam - Step2
  3. Add the tempered items to the rasam.Let it come to a rolling boil switch off and garnish with coriander leaves.How to make rasam - Step3
Serve as a sidedish for rice or have it as such like soups!
Tamarind Rasam Recipe

My Notes:

  • Ghee gives a nice flavour to the rasam so dont skip it.
  • Dont let the rasam boil for more time which is the key to make a good rasam.
  • Adjust water quantity according to the thickness of the tamarind pulp.
  • You can reduce tamarind juice to 1 and 1/2 cups and add 1/2 cup cooked toor dhal water instead.
Tamarind Rasam Recipe


Written by: SHARMILEE J

16 comments:

  1. I shall be surely reading and learning these items from your good self. Wonderful job you have done. Your all steps and photographs are user friendly. May you grow and grow in life. You are sharing wonderful skills with the world. pranam. Happy Diwali to You.

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  2. Replies
    1. Please click on the link in ing list for rasam powder recipe,...

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  3. Super tasty and quick and easy rasam.
    Thanks for sharing.

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  4. very comforting rasam!!! love this any day!!

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  5. my favourite recipe ... looking great ...thanks for sharing

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  6. very easy to make...and tasty,thank u....and i have a doubt can u clear it plz?
    u r using a whisk for cake mixing...i have egg beater its not suitable for cake mixing ah?...

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    Replies
    1. I dont have beater so use my whisk....if you own one then go ahead with it.

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  7. Hubby loved this. Thanks Sharmi.

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  8. Thank you so much for your recipes! I had a quick question about this one - I currently have tamarind paste, and was wondering how much of it I would need to use.

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  9. Puli rasam came out very well. ...Thank you. ..

    ReplyDelete


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