Tamarind Rasam

Rasam is an authentic South Indian Soup.
Earlier I have shared Tomato Rasam so today I am sharing Tamarind Rasam with you all.
Tamarind Rasam is very tangy in taste and is really very less oily. You can have it as soup before your meals and the best way to serve it is with Steaming Hot Rice.
The ginger and garlic adds and enhances the taste of Rasam more and more. So dearest foodies this is the time to tickle up your taste buds with this Tamarind Rasam.

Tamarind Rasam

Ingredients

• 4-5 tsp tamarind pulp
• Half inch jaggery
• Half tsp cumin seeds
• Half tsp mustard seeds
• 2-3 pinches hing (Asafoetida)
• 4 green chilies
• 8-10 curry leaves
• 1 inch ginger
• 3-4 garlic cloves
• 1 tsp oil
• 4 cups water
• Salt

Recipe

Mince garlic and ginger.

Slit green chilies.

Heat up oil in a pan and add cumin and mustard seeds to it. Let them crackle and add hing to it and sauté for 10 seconds.

Now add minced ginger, garlic, green chilies and curry leaves to it. Sauté for 30 seconds. 

Now add tamarind pulp and jaggery to it and mix well. Cook for 30 seconds.

Now add water to it. Season with salt as per your taste. Let the mixture boil for 5-7 minutes and serve hot with Steamed Rice or enjoy it like the normal soups we have.

*Note - Tamarind pulp quantity can be increased or decreased as per your taste. 

*Note - Quantity of green chilies depend on your taste.