Sunday, May 15, 2011

Tamarind Rasam / Indian Tamarind Spicy Soup

Rasam (Chaaru) is nothing but tamarind juice mixed well with spices. As it contains pepper, cumin and garlic it is a highly recommended food for cough, cold and fever.


Tamarind - 1 small lemon soaked in warm water

Tomato - 1 small size

Pepper - 1 teaspoon

Cumin seeds - 1 teaspoon

Coriander leaves - 6 strings

Curry leaves - 1 string

Green chillies - 2 nos

Garlic clove - 1 small

Salt - To taste

Mustard seeds - 1/2 teaspoon

Fenugreek seeds - 1/2 teaspoon

Turmeric powder - a pinch

1) Take Tamarind in a bowl and soak it in warm water for 15 minutes.

2) Squeeze the tamarind and extract the juice from it. Add some more water and again squeeze to extract juice out of it. .

3) Cut the tomato, mash it using your hands. Add this to the tamarind juice.

4) Add pepper, cumin seeds, 3 strings of chopped coriander leaves, green chillies and garlic together in a mixer or food processor and grind it for half a minute until the ingredients are half crushed.

5) Transfer this mixture to the bowl containing tamarind juice and mix the contents well.

6) Add salt and turmeric powder to the mixture.

7) Heat tamarind juice mixture in a medium flame.

8) When foam starts forming in the top of the mixture, sprinkle 3 strings of chopped coriander leaves and turn off the stove.

9) Take a frying pan and heat oil in it.

10) Add mustard seeds and fenugreek. Once they splutter, add curry leaves.

11) Add this seasoning to the tamarind juice mixture.

12) Tamarind Rasam is ready.


1) To get best results add salt when the rasam starts heating and stop the flame when it forms foam. Don't allow it to boil as the Rasam will lose its taste.

2) Adjust the water quantity according to the sourness of tamarind.