Grandma's Tamarind Rasam Recipe (2024)

Published: | Last Updated On: by Aarthi

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Grandma's Tamarind Rasam Recipe with step by step pictures. This of tamarind rasam comes from my grandma and a nice aroma from this rasam fills the entire house.

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1.📖 Recipe Card

2.Grandma's Tamarind Rasam Recipe | Puli Thanni Recipe

3.Grandma's Tamarind Rasam Recipe Step by Step

Grandma's Tamarind Rasam

This is my grandma / Aachi's recipe. It is like my favourite. I love it with hot rice with some fried papad or vadam. So comforting.

Similar Recipes,
Coriander Rasam
Andhra Tomato Rasam
Black Eyed Peas Rasam
Other Rasam Recipes
Bachelor Rasam
Horse Gram Rasam
Tomato Rasam

Ingredients for Grandma's Tamarind Rasam

  • Tamarind a small gooseberry size
  • Salt to taste
  • Sugar - ½ tsp
  • Water - 2 cup

For Seasoning:

  • Ghee - 1 tsp
  • Mustard Seeds / Kaduku - ½ tsp
  • Cumin Seeds / Jeerakam - ½ tsp
  • Toor Dal / Tuvaram Paruppu - ½ tsp
  • Urad Dal / Ulundu Paruppu - ½ tsp
  • Asafoetida / Hing / Kaya Podi - a pinch
  • Dry Red Chilli - 3 broken
  • Curry leaves a handful

Hope you will give this a try and let me know how it turns out for you..

How to Make Grandma's Tamarind Rasam

  1. Soak tamarind in water for 10 mins. Squeeze and strain the water. Set aside.
  2. Heat ghee in a pan, add in all the seasoning ingredients. Fry for a min.
  3. Pour in tamarind water, salt, sugar and bring it to a boil.
  4. Once it boils, turn off the heat.
  5. Serve with rice.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[emailprotected]and I’ll help as soon as I can.

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📖 Recipe Card

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Grandma's Tamarind Rasam Recipe | Puli Thanni Recipe

Grandma's Tamarind Rasam Recipe with step by step pictures. This of tamarind rasam comes from my grandma and a nice aroma from this rasam fills the entire house.

5 from 1 vote

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 servings

Calories: 18kcal

Ingredients

  • Tamarind a small gooseberry size
  • Salt to taste
  • ½ tsp Sugar
  • 2 cups Water
  • For Seasoning:
  • 1 tsp Ghee
  • ½ tsp Mustard Seeds / Kaduku
  • ½ tsp Cumin Seeds / Jeerakam
  • ½ tsp Toor Dal / Tuvaram Paruppu
  • ½ tsp Urad Dal / Ulundu Paruppu
  • a pinch Asafoetida / Hing / Kaya Podi
  • 3 broken Dry Red Chilli
  • Curry leaves a handful

Instructions

  • Soak tamarind in water for 10 mins. Squeeze and strain the water. Set aside.

  • Heat ghee in a pan, add in all the seasoning ingredients. Fry for a min.

  • Pour in tamarind water, salt, sugar and bring it to a boil.

  • Once it boils, turn off the heat.

  • Serve with rice.

Nutrition

Serving: 1g | Calories: 18kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 3mg | Sodium: 7mg | Potassium: 4mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 0.04mg | Calcium: 7mg | Iron: 0.2mg

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Grandma's Tamarind Rasam Recipe Step by Step

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Take all your ingredients
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Take tamarind in a bowl
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Cover with water and soak it for 10 mins
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Now squeeze the pulp from tamarind and strain the juice
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heat ghee in a pan
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Add in mustard seeds, cumin seeds, urad dal and toor dal
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add in broken dry red chillies
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little asafoetida
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add a little curry leaves
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Saute for a min
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Now it has turned golden
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Pour the tamarind juice

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Add in little salt and sugar
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mix well
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bring it to a boil
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Serve
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Grandma's Tamarind Rasam Recipe (28)

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Reader Interactions

Comments

  1. Anonymous

    Sorry for the dumb question the dhal that you are add do you soak in water or just dry dhal?

    Reply

  2. Aarthi

    @Anonymousno it is raw dal

    Reply

  3. Anonymous

    Please suggest ratio of pepper powder and Jeera powder if one is not using the ready made powder.

    Best regards
    Deepan

    Reply

  4. Aarthi

    @Anonymous you dont need those powders

    Reply

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Grandma's Tamarind Rasam Recipe (2024)

FAQs

What is tamarind Rasam made of? ›

Tamarind rasam is a South Indian soup which is made with dried tamarind pulp, curry leaves, basic tempering spices, jaggery and coriander leaves. It is well known that tamarind rasam is a household remedy for indigestion, fever, cold, cough and many minor ailments.

How to reduce bitterness in rasam? ›

- Add lemon juice at the last after removing rasam off the stove. otherwise, rasam will taste bitter. - You should also try narthangai (citron fruit) rasam. Substitue citron instead of lemon, rest of the recipe remains the same.

Is tamarind rasam good for cold? ›

Rasam is a South Indian variation of soup. Usually it has a thin consistency and is either had as is or with rice. Most of the rasam variations are very good for cough, cold and fever. They are also warming, healthy and best had during cold seasons.

What should not be eaten with tamarind? ›

Interactions ?
  • Aspirin interacts with TAMARIND. Taking tamarind with aspirin might increase how much aspirin the body absorbs. ...
  • Ibuprofen (Advil, others) interacts with TAMARIND. ...
  • Medications for diabetes (Antidiabetes drugs) interacts with TAMARIND.

What happens when turmeric is added to tamarind? ›

There's a whole library of great natural ingredients from Indonesia (and beyond) that can be added to your skin treatment to help you get rid of those signs of aging like acne, fine lines, and wrinkles in favor of that healthy natural glow.

Why do Mexicans use tamarind? ›

From that moment on, it became a fundamental component of Mexican gastronomy. Traditionally, the pulp of ripe fruits is used for sweets and soft drinks, since these are sweeter and the pulp of young fruits is used for salty dishes due to its acidity. And the fact is that Mexicans love tamarind!

Why do South Indian people eat tamarind? ›

Tamarind, derived from the Tamarindus indica tree, has been a culinary cornerstone in South India for centuries. Its robust, sweet-sour taste adds depth to dishes, creating a harmonious balance of flavors. As a staple in many households, tamarind is celebrated for enhancing both traditional and contemporary recipes.

What to use instead of tamarind in rasam? ›

The sourness of tamarind is different from the sour taste of lime or lemon. That being said, you could add lime or lemon juice. But add these juices when the rasam is finished simmering. You can add 1 to 2 tablespoons of lime or lemon juice depending on the sourness you prefer.

How do you remove excess salt from rasam? ›

Fresh cream can neutralise the saltiness in dishes. This would reduce the saltiness by adding a thick texture. Add a teaspoon of curd and cook for a while to remove excess salt. Adding 2 teaspoons milk could not just reduce the excess salt but can improve the flavour of the dish.

Is tamarind good for joint pain? ›

Recent study shows that combination of tamarind seed and turmeric rhizome extracts may alleviate knee pain and support joint function.

Is rasam anti-inflammatory? ›

*Immune system support: The spices and herbs in rasam, such as turmeric, cumin, and black pepper, have anti-inflammatory and antibacterial properties that can support the immune system.

Is tamarind Heaty or cooling? ›

Tamarind (Imli) is useful for nasal blockage and cold due to its Ushna (hot) potency and Kapha balancing properties. It helps to remove sputum from the respiratory tract and gives relief in case of nasal blockage and cold.

How do you dilute tamarind? ›

Simply reconstitute the thick paste with water. Add 2 parts water to 1 part concentrate and stir until combined. Measure and use in any recipe calling for tamarind paste. If your recipe calls for 3 tablespoons of tamarind paste, mix 1 tablespoon of tamarind concentrate and 2 tablespoons of water.

How can you balance a dish that is too sour? ›

How Do You Neutralize Sour Taste in Food? If a dish is too sour, add a little bit of sugar! Sweetness balances out sour flavors, so if something makes your mouth pucker, a dash of sugar may help soften the blow of the sour food.

How to balance tamarind in sambhar? ›

Using too much tamarind can make your sambar too sour. Add some jaggery, more sambar powder, red chilli powder and salt to bring down the sourness in sambar. The other option is to add more cooked and mashed dal. Also adjust the consistency by adding more water.

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