4.6 from 27 votes
Tamarind Rasam Recipe
Tamarind rasam is a sour, spicy and warming rasam variant from the South Indian cuisine. It is made with tangy dried tamarind, tomatoes, spices and herbs. It is also called as Puli Rasam or Chintapandu Charu.
Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 3
Calories: 125 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
Main ingredients
- 2 tablespoons tamarind - tightly packed or 1 lemon sized tamarind, soaked in 1 cup water for 30 to 40 minutes
- 1 tomato - medium sized
- 2 to 2.25 cups water
- 1 to 2 tablespoons chopped coriander leaves (cilantro) - for garnish
- 2 tablespoons oil - any neutral flavored oil or sesame oil made from raw sesame seeds
- salt as required
Ingredients for the rasam spice mix
- ½ teaspoon black peppercorns
- 1 or 1.5 teaspoon cumin seeds
- 4 to 5 garlic cloves - small to medium-sized
- 3 to 4 dry red chilies - broken and seeds removed
- ¼ cup Coriander leaves with their stems - optional
For tempering
- ¾ teaspoon mustard seeds
- ½ teaspoon cumin seeds - optional
- ¼ teaspoon asafoetida powder (hing)
- 10 to 12 curry leaves
Instructions
Preparation
- Soak the tamarind in 1 cup water for 30 to 40 minutes. Or if you are short of time then soak in hot water for 15 to 20 minutes.
- Squeeze the pulp from the soaked tamarind with your hands in the water. 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 semi coarse mixture in a small blender or coffee grinder or in a mortar-pestle with the ingredients mentioned under rasam spice mix.
Cup of Yum
Making tamarind rasam
- Heat oil in a pan. First fry the mustard seeds till they crackle.
- Add cumin and fry till they are browned.
- Add curry leaves and asafoetida. Fry for some seconds. You can opt to add 1 to 2 small garlic cloves here in the tempering.
- Add the tamarind pulp - crushed tomatoes mixture.
- Add the ground semi coarse rasam powder.
- Stir and then add about 2 cups water or as required. Season with salt as per taste.
- Bring to one boil and then simmer puli rasam for about 5 minutes.
- Lastly add chopped coriander leaves and give a stir.
- Serve tamarind rasam hot with any South Indian main course vegetarian meal. It can also be enjoyed as a soup.
Notes
- The recipe can be scaled.
- The addition of tomatoes is optional. But it gives a good flavor.
- You can reduce the spices for a less pungent taste. But I don't recommend increasing them.
Nutrition Information
Calories
125kcal
(6%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
404mg
(17%)
Potassium
213mg
(6%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
731IU
(15%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
39mg
Vitamin B6
1mg
Vitamin C
75mg
(83%)
Vitamin E
4mg
Vitamin K
10µg
Calcium
60mg
(6%)
Vitamin B9 (Folate)
401µg
Iron
2mg
(11%)
Magnesium
25mg
Phosphorus
42mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 125
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 404mg | 17% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 731IU | 15% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 39mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 75mg | 83% |
| Vitamin E | 4mg | |
| Vitamin K | 10µg | |
| Calcium | 60mg | 6% |
| Vitamin B9 (Folate) | 401µg | |
| Iron | 2mg | 11% |
| Magnesium | 25mg | 6% |
| Phosphorus | 42mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.