Tamarind Rasam

By Rafeeda AR  |  15th Oct 2015  |  
5 from 1 review Rate It!
  • Photo of Tamarind Rasam by Rafeeda AR at BetterButter
Tamarind Rasamby Rafeeda AR
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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.

Tamarind Rasam is one dish which makes its accompaniments tastier. With the right mix of flavours, Tamarind Rasam has always been everyone's favourite. This recipe by Rafeeda AR is the perfect one to try at home for your family. The Tamarind Rasam recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Tamarind Rasam is few minutes and the time taken for cooking is 20 minutes. This is recipe of Tamarind Rasam is perfect to serve 4 people. Tamarind Rasam is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Tamarind Rasam. So do try it next time and share your experience of cooking Tamarind Rasam by commenting on this page below!

Tamarind Rasam

Ingredients to make Tamarind Rasam

  • 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

How to make Tamarind Rasam

  1. Heat coconut oil in a chatti (Wok). Splutter the mustard seeds. Fry the dry chilies and curry leaves for a minute.
  2. 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.
  3. 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.
  4. 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.
  5. Bring to a boil and cook on a low flame for around 10 minutes. Sprinkle in the pepper powder, adjust the salt.
  6. Serve hot as it is, or with a bowl of rice.

Reviews for Tamarind Rasam (1)

Pranav Shah5 years ago

In my family, I'm usually the one to relish the rasam in the end :) Very good recipe