Packed with flavor and ridiculously easy to put together, this Tamarind Rasam recipe is sure to become your go-to favorite meal on those cold winter nights. Rasam is a nourishing and comforting Indian soup that is crafted using simple ingredients, and can be a soul-soothing recipe to enjoy during the colder months of the year.
Sounds interesting? Scroll down to get a quick glimpse into everything that goes into making it.
Ingredients For the Recipe
You’ll need a few simple ingredients to put the tamarind Rasam together.
For the Rasam masala
- Coriander seeds: 1 tsp
- Cumin seeds: 1 tsp
- Fenugreek seeds: ½ tsp
- Peppercorns: 1 tsp
- Ginger: 1 inch
- Onion: ¼ of a small one
For the Rasam
- Oil: 1 tbsp
- Garlic (crushed): 2-3 cloves
- Dry red chilies: 2
- Mustard seeds: 2 tsps
- Cumin seeds: 1 tsp
- Coriander leaves (with stem and roughly chopped): A bunch
- Salt: 1 tablespoon or as per taste
- Turmeric powder: ½ tsp
- Tamarind paste: 3 tbsps
- Water: 3 cups
- Prepared Rasam Paste
How to Make the Tamarind Rasam
Once you have all your ingredients ready, here’s the process you need to follow to make the Rasam.
Heat oil in a deep bottomed vessel. Add the crushed garlic, dry red chilies, mustard seeds, cumin seeds, and coriander leaves. Saute for a minute.
Next, add in the water and salt mix well.
Next, add the turmeric powder and tamarind paste and mix well.
Bring it to a boil. Boil it for about 10 minutes.
While the mixture is boiling, prepare the rasam masala.
Blend all the ingredients into a rough paste.
Add in the prepared rasam masala. Mix well.
Boil for another 2-3 minutes.
Garnish with fresh coriander leaves.
Serve hot with rice.
Frequently Asked Questions
This simple, classic tamarind Rasam tastes great on its own, sticking to the simple, effortless recipe. However, if you really want to go the extra mile, you can add in some veggies of your choice to make it more nutritious and healthy. Here are a few good veggie ideas to consider.
- Chopped green beans
- Diced pumpkin
- Sambar onions (shallots)
- Chopped carrots
- Chopped okra
- Chopped tomatoes
- Chopped potatoes
- Cauliflower florets
You sure can! The Rasam paste can be made upto 10 days in advance, sometimes even more. If you plan to use it within a couple of weeks, you can transfer it to an airtight container and refrigerate it until it is ready to be used. If you want it to last longer, you can transfer it to an airtight container or into ice cube trays until solid, then remove them and transfer them to freezer safe bags.
The tamarind paste can also be mixed into the Rasam mixture and then frozen. That way, you just have to get a couple of cubes out, and whip up the Rasam in a matter of minutes.
Your leftovers can be refrigerated for upto 3 days. Just remember to use an airtight container to store it, and reheat it in the microwave.
Classic Rasam is usually thin in consistency, but if you’re not a fan, and prefer it to be slightly thicker, you can add a teaspoon of chickpea flour into the tempering and mix well before adding in the Rasam paste and the other ingredients.
This will help the Rasam have a slightly thicker consistency.
Tips & Tricks to Make the Tamarind Rasam
Making the tamarind Rasam is easy, but having these little tips and tricks handy can really make a difference and can help you put the dish together super quick.
- Use ghee instead of oil for the tempering. This can lend the Rasam some extra flavor and nutrition.
- A pinch of asafoetida can also be added into the Rasam mixture. This can accentuate its flavor and also make it easy to digest.
- Curry leaves also make for an excellent addition to the Rasam. Add them into the tempering along with the other ingredients.
- Want to make the Rasam a bit more spicy? Add in some chopped green chillies and allow it to simmer for a few extra minutes.
- Not too happy with the extra tanginess of the tamarind? Balance it out by adding some jaggery into the mix.
Serving Ideas & Suggestions
The steaming hot tamarind Rasam tastes great when sipped on its own as a simple soup, or when teamed up with some rice.
Loved how easy it was to make this comforting soup? On the hunt for some more interesting and delicious soup recipes to try out? Here are a few good ones you might want to take a look at.
Ingredients For the Rasam masala
- 1 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- ½ teaspoon Fenugreek seeds
- 1 teaspoon Peppercorns
- 1 inch Ginger
- ¼ pcs Onion, (Small one)
Ingredients For the Rasam
- 1 tablespoon Oil
- 3 cloves Garlic , (crushed)
- 2 pcs Dry red chilies
- 2 tablespoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 bunch Coriander leaves , (with stem and roughly chopped)
- 1 tablespoon Salt
- ½ teaspoon Turmeric powder
- 3 tablespoon Tamarind paste
- 3 cups Water
- 1 bowl Prepared Rasam Paste
- Heat oil in a deep bottomed vessel. Add the crushed garlic, dry red chilies, mustard seeds, cumin seeds, and coriander leaves. Saute for a minute.
- Next, add in the water and salt mix well.
- Next, add the turmeric powder and tamarind paste and mix well.
- Bring it to a boil. Boil it for about 10 minutes.
- While the mixture is boiling, prepare the rasam masala.
- Blend all the ingredients into a rough paste.
- Add in the prepared rasam masala. Mix well.
- Boil for another 2-3 minutes.
- Garnish with fresh coriander leaves.
- Serve hot with rice.