Step-by-step
1
firstly, in a pan take 1 tsp cumin, 1 tsp coriander seeds, ½ tsp pepper and 3 dried red chilli.
2
dry roast on low flame until it turns aromatic.
3
cool completely, and transfer to the mixi.
4
add 3 clove garlic, 1 inch ginger, 2 tbsp coriander and few curry leaves.
5
blend to a coarse paste without adding any water. keep aside.
6
in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, ½ tsp cumin, pinch hing, 1 dried red chilli and few curry leaves.
7
add 1 tomato, 1 cup tamarind extract, ½ tsp turmeric and 1 tsp salt.
8
mix well, cover and boil for 10 minutes making sure everything is well cooked.
9
mash the tomatoes to smooth texture.
10
add 3 cup of water and mix well adjusting consistency as required.
11
get it to a rolling boil for 2 minutes.
12
add in the prepared masala paste and mix well.
13
boil for 2 minutes making sure all flavours are absorbed well.
14
finally, add 2 tbsp coriander and enjoy tamarind rasam recipe.
Video
Notes
- firstly, soak the tamarind in warm water to extract a good amount of juice from it.
- also, adding garlic is optional. however, it enhances the flavour.
- additionally, you can use ghee for rich flavour in rasam.
- finally, tamarind rasam recipe tastes great when prepared tangy and spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/tamarind-rasam-recipe-puli-rasam-recipe/