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Fragrant Indian Tamarind Rasam with Curry Leaves

Name: Fragrant Indian Tamarind Rasam with Curry Leaves
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Soup
Ingredients: 1 cup tamarind pulp or small lemon-sized tamarind ball; 3 cups water; 1/2 teaspoon turmeric powder; Salt to taste; 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; 10 fresh curry leaves; 2 tablespoons chopped fresh coriander; A pinch of asafoetida (hing)

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

4.2(671 reviews)

·By Ethan Brooks·October 1, 2025

Fragrant Indian Tamarind Rasam with Curry Leaves — Soup served and photographed from above

Prep

15 min

Cook

45 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Rasam Base

For the Spice Mix

For Garnishing

Nutrition

Per serving

Calories: 64 kcal
Protein: 1.67 g
Carbs: 6.93 g
Fat: 4.02 g
Fiber: 1.93 g

Whole recipe

Total

Calories: 257 kcal
Protein: 6.69 g
Carbs: 27.73 g
Fat: 16.07 g
Fiber: 7.71 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup tamarind pulp or small lemon-sized tamarind ball	70	3	17	0	3
3 cups water	0	0	0	0	0
1/2 teaspoon turmeric powder	4	0.2	0.8	0.1	0.5
Salt to taste	0	0	0	0	0
1 tablespoon ghee	112	0	0	12.7	0
1 tablespoon black mustard seeds	30	1.6	2	2.3	1.5
1 teaspoon cumin seeds	8	0.39	0.93	0.47	0.21
1 teaspoon black peppercorns	6	0.2	1.4	0.1	0.5
2 dried red chilies	14	0.6	3	0.2	1
1/4 cup chopped tomatoes	8	0.4	1.7	0.1	0.5
10 fresh curry leaves	3	0.2	0.5	0.1	0.3
2 tablespoons chopped fresh coriander	1	0.1	0.2	0	0.1
A pinch of asafoetida (hing)	1	0	0.2	0	0.1

These are estimates and not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Tamarind

1
Soak Tamarind
If using tamarind ball, soak in 1/2 cup warm water for 10 min.
2
Extract Juice
Extract the juice and discard the pulp.
3
Adjust Water
Add water to reach a total of 3 cups.

Preparing the Spice Mix

1
Heat Ghee
Heat ghee in a pan over medium heat.
2
Splutter Mustard Seeds
Add mustard seeds and allow to splutter.
3
Sauté Spices
Add cumin seeds, peppercorns, red chilies, and sauté for 1 min.
Tip: Do not burn spices; keep stirring continuously. Crush peppercorns for a more intense spice release.

How to Make Fragrant Indian Tamarind Rasam with Curry Leaves

Total time: 1 h · Yields 4 servings

1
Base Preparation
Mix the tamarind extract with turmeric and salt, and heat gently.
2
Spice Infusion
Add the spice mix and bring to a slight simmer.
3
Finishing Touches
Add tomatoes, curry leaves, and asafoetida. Simmer for another 5-7 min.