Tamarind Rasam | Rasam Recipe
Tamarind Rasam is a spicy, aromatic vegetable soup made by cooking grind pepper & jeera with spices, tomato & herbs in tamarind extract. Tamarind Rasam is very soothing for cold & sore throat and usually relished as a soup or as a rice meal. Rasam Recipe is explained in this post with step by step pictures.
Servings2 cups
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 20mins, set aside.
- In a kadai heat a teaspoon of oil add tomatoes and turmeric powder sauté till raw smell of tomatoes leave.
- Then strain and add the tamarind juice to the kadai.
- 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’.
- Add the tempered items to the rasam.
- Let it come to a rolling boil switch off and garnish with coriander leaves.
- Serve Rasam as a side dish for rice or have it as such like soups!
Notes
- Ghee gives a nice flavour 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.
Nutrition Facts
Tamarind Rasam | 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.
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