Tamarind Does The Tango!
A tangy rasam to electrify your palate
| Servings | Prep Time |
| 4people | 30minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
- 1in Tamarindsoakedwater for 30-40 minutes
- 1 tomato
- 3cups Water
- ¼cup coriander leaveschopped
- 2tbsp Oil
- salt to taste
For Rasam Powder
- ½tsp black pepper
- 1½tsp cumin seed
- 4-5 garlic cloves
- 3-4 dry red chilies
- 2-3leaves corianderoptional
For Tempering
- ¾tsp black mustard seeds
- ¾tsp Cumin seeds
- ¼ tsp Asafetida Powder
- 10-12 Curry Leaves
Instructions
- Squeeze the pulp from the soaked tamarind in the water. Keep aside.
- Crush the tomatoes and add this to the tamarind pulp. You can also chop the tomatoes.
- Make a semi granular mixture in a dry grinder or mortar-pestle with the rasam powder ingredients.
- Heat oil in a pan and fry the mustard seeds till they pop.
- Add cumin and fry till they are browned.
- Add curry leaves and asafetida and fry for some seconds.
- Add the tamarind pulp – crushed tomatoes mixture and the ground semi coarse rasam powder.
- Stir and then add about 3 cups water. Season with salt.
- Bring to boil and then simmer for 5-6 minutes.
- Lastly add chopped coriander leaves and give a stir.
- Serve hot.
Recipe Notes
