Tamarind Rasam Recipe

Image Source : Vecteezy

How Healthy Is Tamarind Rasam?

Tamarind Rasam or Puli Rasam is native to South India, specifically Tamil Nadu. It has all the flavour of a soothing broth with all the simplicity of a quick meal. Whenever I was sick, the go-to food was my mom’s famous rasam. It was the best rasam for cold. It was so soothing and you could actually feel the warm flavourful broth healing you. And in case you are wondering - how healthy is rasam for your gut? Well, it is very good - it has tamarind that is great for relieving constipation and the pepper aids digestion.

The Secret Ingredient….

Making Rasam, though easy, requires a lot of TLC - Tender Love and Care. This authentic Rasam Recipe is sure to hit all the right notes of flavour. It is the typical Iyer Style rasam, that always reminds me of home, since I grew up eating it. The flavours come together in a beautiful symphony and the main secret to this authentic Iyer style tamarind rasam recipe is the vessel you cook it in - The Eeya Kachatti or Chombu. It somehow adds that special something to the rasam that takes it to the finish line. All these elements perfectly showcase the unique flavour of tamarind along with the right blend of aromatic spices.

How Versatile is Tamarind Rasam?

This tamarind rasam recipe is extremely versatile, in that it can be savoured in various ways. It can be eaten with mushy rice and a dash of desi ghee or it can even be sipped just like a warm and soothing soup. When it comes to side dishes, Rasam rice can also be eaten with a variety of side dishes like fryums or appalam (pappad). Surprisingly, Rasam also makes a great side dish when you eat it with Thayir Saadham/ Mosruanna as they say in Kannada/ Dahi Cahwal in Hindi or as we say in English, Curd rice. Try these different combinations to figure out what your favorite one is!

Authentic Tamarind Rasam Recipe

INGREDIENTS

• 1 small tamarind ball

• 1 tsp - Mustard Seeds

• 2 pieces - Medium-Sized Tomatoes, Chopped

• 1 tsp - Cumin Seeds (Jeeragam/ Jeera)

• 1 tsp - Black Peppercorns

• 1 tsp - Turmeric Powder

• 2 tsp - Rasam Powder

• 1/2 tsp - Asafoetida (Perungayam/Heing)

• 1 tbsp - Desi Ghee or Oil

• 1 or 2 Sprigs - Curry Leaves

• 1 Sprig - Coriander Leaves (Finely Chopped)

• Salt to taste

• Water

• 1/2 Cup - Pigeon Peas (Tuvaram Paruppu/Toor Dal) for the Dal Water

• Eeya Chombu (If Available)

PREPARATION

For the Dal Water

1. Boil the Tuvaram Paruppu in a pressure cooker in 2.5 Cups of water with Turmeric.

2. Cook for at least 5-6 whistles.

3. Once done, keep aside for the pressure to naturally release.

4. Once the pressure is released, carefully separate the Tuvaram Paruppu from the Dal water and set aside.

For the Rasam

1. Put the Tamarind ball, tomatoes, asafoetida, Rasam powder, Black Peppercorns, Salt and water in the Eeya Chombu and start boiling on medium heat.

2. Keep boiling until the quantity of rasam reduces to half.

3. Once reduced, pour in the separated dal water.

4. Do a taste test and adjust the Rasam powder and salt as per your taste.

5. Once the flavours are balanced, turn off the stove and set aside.

For the Garnish -

1. Garnish 1 -

   • Finely Chop Coriander

2. Garnish 2 -

   • Heat the Desi Ghee or Oil in a small pan.

   • Once the oil is hot, add the Mustard Seeds, Curry Leaves and Cumin Seeds (Jeeragam) until it sputters.

   • Once done, take them off the heat and set aside.

Serving -

1. Once the sputtered items are cooled off, add it to the finished Rasam and mix well.

2. Add the chopped coriander on top.

3. Serve hot and Enjoy with mushy rice or as a soup by itself.

---

^ Back to top! ^