Tamarind Rasam | Puli Rasam

Tamarind Rasam is a spicy, aromatic side dish made by cooking grind pepper, jeera with spices, herbs and tomato in tamarind extract. Tamarind Rasam is very soothing for cold & sore throat and usually relished as a soup or as a rice meal. Learn to make Tamarind Rasam with step by step pictures.

Rasam is such a comfort side dish especially after we have 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, I don’t make rasam daily may be twice or thrice a week.

About Tamarind Rasam

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 flavor.

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 Ingredients

• Tomato – Choose fresh ripe juicy tomatoes.
• Tamarind – Tamarind is crushed with water. You can even skip tomatoes if you are using country tomatoes as they are more sour.
• Tempering – A basic tempering is made using oil, mustard seeds, curry leaves and red chilies.
• Rasam Powder – Rasam powder is used for making puli or tamarind rasam as it adds flavor.
• Coriander leaves – Coriander leaves should be added generously for any rasam. It makes rasam so flavorful and tasty.

Similar Recipes

• Easy Rasam
• Garlic Rasam
• Pepper Rasam
• Kollu Rasam
• Lemon Rasam

How to make Tamarind Rasam Step by Step

1.Soak tamarind in 2 cups of hot water for 20 minutes, set aside. In a kadai heat a teaspoon of oil add tomatoes and turmeric powder saute till raw smell of tomatoes leave. Then strain and add the tamarind juice to the kadai.

2.Allow it to boil for 3 minutes 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’.

3.Add the tempered items to the rasam. Let it come to a rolling boil switch off and garnish with coriander leaves.

Serve as a side dish for rice or have it as such like soups!

Expert Tips

• Ghee gives a nice flavor to the rasam so don’t skip it.
• Don’t 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.

Serving and Suggestion

Tamarind Rasam can be served with rice. This keeps well in fridge for 2 days, reheat and serve it.

If you have any more questions about this Tamarind Rasam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Tamarind Rasam Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print Recipe Pin Recipe

Tamarind Rasam Recipe

Tamarind Rasam is a spicy, aromatic side dish made by cooking grind pepper, jeera with spices, herbs and tomato in tamarind extract. Tamarind Rasam is very soothing for cold & sore throat and usually relished as a soup or as a rice meal. Learn to make Tamarind Rasam with step by step pictures.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings2 cups

AuthorSharmilee J

1x2x3x

Ingredients

• tamarind gooseberry size
• 1 small tomato
• a pinch turmeric powder
• 1 teaspoon rasam powder
• 1 tablespoon coriander leaves finely chopped
• salt to taste

To temper:

• 1 teaspoon ghee
• 2 teaspoon oil
• 1 teaspoon mustard seeds
• a small sprig curry leaves
• 2 red chillies

Instructions

• Soak tamarind in 2 cups of hot water for 20 minutes, set aside. In a kadai heat a teaspoon of oil add tomatoes and turmeric powder saute till raw smell of tomatoes leave. Then strain and add the tamarind juice to the kadai.
• Allow it to boil for 3 minutes 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’.
• Add the tempered items to the rasam. Let it come to a rolling boil switch off and garnish with coriander leaves.
• Serve as a side dish for rice or have it as such like soups!

Notes

• Ghee gives a nice flavor to the rasam so don’t skip it.
• Don’t 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 dal water instead.

Nutrition Facts

Tamarind Rasam Recipe

Amount Per Serving (400 ml)

Calories 130 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 6mg2%

Sodium 980mg43%

Potassium 385mg11%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 9g10%

Protein 2g4%

Vitamin A 831IU17%

Vitamin C 72mg87%

Calcium 39mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Like our video?Subscribe to our youtube channel to get latest updates!