Name: Tamarind Rasam recipe by Rafeeda AR at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp Coconut oil; 1 tsp Mustard seeds; 2 dry Chillies; 5 - 6 Curry leaves; 5 shallots, chopped; 1 inch piece of ginger, peeled; 4 cloves garlic, peeled; 1 onion, minced; 1 tomato, minced; 1 tsp cumin powder; 1/2 tsp turmeric powder; 2 large pieces of tamarind soaked in 1 cup of hot water; 1/2 cup water; 1 tbsp black pepper powder (add more if you want!); Salt to taste

ABOUT Tamarind Rasam RECIPE

My umma learned this rasam from one of her friends quite some time back and since then, she has been making it this way. Whenever she makes this, I am the last one to have rice, so that once my meal is done, I take the honour of cleaning up the bowl of the remaining rasam, I love this so much.

Ingredients Serving: 4

1 tbsp Coconut oil
1 tsp Mustard seeds
2 dry Chillies
5 - 6 Curry leaves
5 shallots, chopped
1 inch piece of ginger, peeled
4 cloves garlic, peeled
1 onion, minced
1 tomato, minced
1 tsp cumin powder
1/2 tsp turmeric powder
2 large pieces of tamarind soaked in 1 cup of hot water
1/2 cup water
1 tbsp black pepper powder (add more if you want!)
Salt to taste

Instructions

Heat coconut oil in a chatti (Wok). Splutter the mustard seeds. Fry the dry chilies and curry leaves for a minute.
Pound the shallots, ginger and garlic in a mortar and pestle till nicely crushed. Add in the oil and fry for a couple of minutes or till the raw smell goes.
Add in the onion and tomato and cook till the tomato is completely mashed up and the masala looks cooked. Add the cumin and turmeric and fry for a minute.
Nicely mash the tamarind into the water for the pulp till completely done. Discard the tamarind and pour the pulpy water and the additional water into the pan.
Bring to a boil and cook on a low flame for around 10 minutes. Sprinkle in the pepper powder, adjust the salt.
Serve hot as it is, or with a bowl of rice.

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