Fragrant Indian Tamarind Rasam with Curry Leaves

A spicy, tangy broth to invigorate your senses

Dive into the heartwarming flavors of South India with this tamarind rasam, enhanced by aromatic curry leaves and a medley of spices.

45 min
4
Easy

Ingredients

For the Rasam Base

1 cup tamarind pulp or small lemon-sized tamarind ball

3 cups water

1/2 teaspoon turmeric powder

Salt to taste

For the Spice Mix

1 tablespoon ghee

1 tablespoon black mustard seeds

1 teaspoon cumin seeds

1 teaspoon black peppercorns

2 dried red chilies

1/4 cup chopped tomatoes

For Garnishing

10 fresh curry leaves

2 tablespoons chopped fresh coriander

A pinch of asafoetida (hing)

Preparation

Preparing the Tamarind

Soak Tamarind

If using tamarind ball, soak in 1/2 cup warm water for 10 min.

Extract Juice

Extract the juice and discard the pulp.

Adjust Water

Add water to reach a total of 3 cups.

Preparing the Spice Mix

Heat Ghee

Heat ghee in a pan over medium heat.

Splutter Mustard Seeds

Add mustard seeds and allow to splutter.

Sauté Spices

Add cumin seeds, peppercorns, red chilies, and sauté for 1 min.

Do not burn spices; keep stirring continuously. Crush peppercorns for a more intense spice release.

Cooking Process

Base Preparation

Mix the tamarind extract with turmeric and salt, and heat gently.

Spice Infusion

Add the spice mix and bring to a slight simmer.

Finishing Touches

Add tomatoes, curry leaves, and asafoetida. Simmer for another 5-7 min.

Plating & Serving

Fragrant Indian Tamarind Rasam with Curry Leaves

FaUtensils

Plating

Ladle the hot rasam into deep bowls and garnish with fresh coriander leaves for a fresh finish.

Sauce Pairings

Coconut Chutney

Smooth and mild

Tomato Chutney

Spicy and tangy

Garnishes & Accompaniments

Fresh coriander leavesA squeeze of fresh lemon juice

Perfect Sides

Steamed rice

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