Spicy Tamarind Rasam

Copy Icon
Twitter Icon
Spicy Tamarind Rasam


Cooking Time

Preparation Time :15 Min

Cook Time : 10 Min

Total Time : 25 Min


Serves : 2
  • 1/4 cups chopped coriander leaves (dhania patta)

  • 3 cups water

  • 1 cups lemon sized tamarind (soaked in 1 cup water for 30 mins)

  • 1 nos medium sized tomato

  • 1 tbsp oil

  • 1/4 tsp salt or as required

  • 5 nos for the rasam powder :unibic doosra chilli butter cookies

  • 1/2 tsp black pepper

  • 1 tsp cumin see

  • 4 nos garlic pods

  • 3-4 nos dry red chilies

  • 2 nos stems of cilantro

  • 1/2 tsp for the tempering :cumin seeds/jeera (optional)

  • 3/4 tsp mustard seeds

  • 1/4 tsp asafoetida powder(hing)

  • 10 nos cury leaves


  • Soak the tamarind in 1 cup water for 30 minutes.
  • Meanwhile grind the unibic chilli butter cookies in a grinder.
  • Squeeze the pulp from the soaked tamarind with your hands in the water and keep aside.
  • Crush the tomatoes with your hands and add this to the tamarind pulp (you can also chop the tomatoes, if you prefer).
  • Make a coarse mixture in a dry grinder or in a mortar-pestle with the ingredients mentioned under rasam powder.
  • Heat oil in a pan and fry the mustard seeds and cumin seeds till they sizzle.
  • Add curry leaves and asafoetida and fry for some seconds.
  • Add the tamarind pulp - crushed tomatoes mixture.
  • Add the ground coarse rasam powder.
  • Stir and then add about 3 cups water and season with salt.
  • Bring to one boil and then simmer for 5-6 minutes, keep stirring occasionally.
  • Finally add chopped coriander leaves and give a stir.
  • Serve warm spicy, tangy, lip smacking rasam with rice papadam.