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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 seco...

Rasam Rice is one of my favorite South Indian cuisine. Rasam means juice in Tamil or Telgu. It can mean any juice, but in South Indian cuisine Rasam is a thin soup made with tamarind, tomatoes and some spices. It is good to have when its a cold weather.  Rasam can be refrigerated and stored for 2-3 days.  The recipe I am sharing is without Rasam Powder. We usually get Rasam powders readily available in markets but if you don't have powder available at your home so you can make it easily by following the recipe I am sharing with you all. Rasam Ingredients 3 ripe tomatoes 10-12 black pepper corns 1 inch ginger 4-5 garlic cloves 1 cup tamarind juice 5-6 curry leaves 1 tsp cumin powder 1 cup cooked lentils (toor dal) 1 tsp mustard seeds Half tsp kasmiri red chili powder Half tsp turmeric powder 1-2 pinches of asafoetida salt as per taste 3 cups of water 2 tsp oil Salt as per taste Recipe Roughly chop tomatoes, ginger, garlic and black pepper ...