10 Delicious Tamarind Rasam Recipes for Cold & Wellness

So, you are down with a bad cold! Do you know what you need? A cup of piping hot pepper tamarind rasam! Packed with the goodness of Vitamin C, tamarind is a pulpy fruit which is the base ingredient for all rasam recipes. Be it pineapple or tomato or a simple black pepper rasam, pulp of this dark brown fruit is extracted and boiled to perfection and seasoned to taste. How to prepare tamarind rasam? Here are 10 yummy tamarind rasam recipes that you could try at home!

10 Tamarind Rasam Recipes To Tease Your Taste Buds:

A staple in all South Indian kitchens, the humble rasam has found a following in other parts of the country as well. Not many know that rasam can be prepared in a number of ways. Here are some of them:

1. Tomato Tamarind Rasam:

 

A simple, yet classic recipe, this dish gets its tanginess from the blend of bright red tomatoes and tamarind. Flavored with assorted spices, including cumin and black pepper, this rasam can be served with rice and stir-fried potatoes for a laidback weekend lunch.

Ingredients:

• Tomatoes – 3, medium sized, washed, halved, pressure cooked to 3 whistles
• Tamarind – a lemon sized ball, soaked in hot water for 15 minutes
• Red chili powder – 1 tsp
• Turmeric powder – ½ tsp
• Salt – to taste
• Asafetida – ½ tsp
• Black pepper powder – 1 tsp
• Coriander seeds powder – ½ tsp
• Salt – to taste
• Water – enough to adjust the consistency
• Mustard seeds – ½ tsp
• Cumin seeds – ½ tsp
• Curry leaves – 12, roughly torn
• Coriander leaves – 1 tbsp, roughly chopped
• Clarified butter – 2 tsp

Directions:

1. Take out the cooked tomatoes after the pressure subsides. Discard the peel, cool the tomatoes, and blend to a smooth puree.
2. Extract the pulp from tamarind extract and discard the leftovers.
3. Transfer the tamarind pulp with tomato puree to a large saucepan placed on medium to high heat.
4. Add turmeric powder, red chili powder, coriander seeds powder, asafetida, and salt and let the mixture come to a boil.
5. Reduce the flame to low to medium and simmer the mixture until the raw flavor vanishes.
6. Adjust the seasoning and mix in black pepper powder.
7. Cook for a minute or two or until the rasam starts frothing.
8. Remove from heat and keep aside.
9. In a small frying pan placed on medium to high heat, heat the clarified butter.
10. Add mustard seeds and cumin seeds and allow them to splutter.
11. Turn off the heat and stir in curry leaves.
12. Pour the mixture over rasam and mix in coriander leaves.
13. Serve hot with rice or in soup bowls as an appetizer.

2. Tamarind Rasam:

This one is a wholesome delicacy that tastes fabulous even when consumed alone. You can relish this as an appetizer or as a side dish along with dosa or rice.

Ingredients:

• Tamarind – 1 lemon sized, soaked in hot water for 20 minutes
• Tomato – 1, medium sized, cut into circles
• Water – 3 cups
• Cooking oil – 1 tbsp
• Salt – to taste
• Coriander leaves – 2 tbsp, finely chopped
• Black peppercorns – 2 tsp
• Cumin seeds – 2 tsp, divided
• Red chilies – 3
• Coriander seeds – 1 tsp
• Mustard seeds – 1 tsp
• Asafetida – ½ tsp
• Curry leaves – 12, roughly torn

Directions:

1. Dry roast the coriander seeds with half the cumin seeds, black pepper, and red chili until a nice aroma fills your kitchen.
2. Allow it to cool and ground to a coarse powder. Keep aside.
3. Extract the pulp of tamarind, add water, and keep aside.
4. Heat oil in a large kadhai kept on medium to high flame.
5. Add mustard seeds and rest of the cumin seeds and allow to splutter.
6. Add curry leaves and give a quick mix.
7. Mix in asafetida.
8. Add the tamarind extract and water.
9. Add salt and let the mixture boil until the pulp loses its raw flavor.
10. Add tomatoes and cook for 2 to 3 more minutes.
11. Mix in the ground powder and cook for 2 minutes more.
12. Mix in coriander leaves and serve hot. 

3. Pepper Rasam:

Packed with the goodness of freshly ground black pepper powder, this rasam makes use of freshly extracted concentrated tamarind pulp. Dilute it with as much water as you need. Adjust the seasoning to your taste.

Ingredients:

• Tamarind – One small lemon sized ball, soaked in hot water
• Water – 2 cups
• Black pepper powder – 1 tbsp
• Cumin seed powder – ½ tbsp
• Turmeric powder – a pinch
• Clarified butter – 1 tsp
• Curry leaves – 10, roughly chopped
• Salt – to taste
• Cumin seeds – 1 tsp
• Mustard seeds – ½ tsp

Preparation:

1. In a deep pan placed on medium to high flame, heat the clarified butter.
2. Add mustard seeds followed by cumin seeds and allow both to splutter.
3. Mix in curry leaves and sauté for 30 seconds.
4. Extract the tamarind pulp and discard the leftovers.
5. Add the tamarind extract to the pan, mix in spice powders, and salt.
6. Allow the mixture come to a rolling boil.
7. Reduce the flame to low to medium and let the mixture simmer until the tamarind loses the raw aroma.
8. Adjust the seasoning and serve hot.

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