tamarind rasam recipe | puli rasam recipe | chintapandu charu with detailed photo and video recipe. an easy and simple rasam recipe made with tamarind extract as a hero ingredient with immune-boosting spices. in south india it is generally prepared and served for afternoon lunch or dinner with rice, but can also be served as beverage drink for sour throat and the common cold. the recipe is made without any addition of toor dal or any lentil which brings it to a watery or thin texture.
as i mentioned earlier, there are hundreds of variations to this simple tamarind rasam recipe. as a matter of fact, you may clearly see it in my website, where i posted very similar kind of rasam recipes yet different recipes. the texture and the consistency remain the same but the spice level and taste differ with each rasam recipes. moreover, i am releasing this recipe as i am getting several requests to post some beverage or dishes which help to improve or boost the immune system. especially for the new corona virus or covid-19 epidemic, these herb and spice rice recipes helps to recover and fight the viruses.
anyway, before wrapping up the recipe post, i would like to highlight some tips, suggestions and variations to tamarind rasam recipe. firstly, even though the name suggests tamarind rasam, but i have also added tomatoes which would add extra sourness. apart from the sourness, it also helps to increase consistency. secondly, the spice mixture can be pre-made and stored in an airtight container. it should easily come for 2-3 weeks if made with less moisture. lastly, the puli rasam recipe is not just made and served with rice, but it can also be served as drink or appetiser. particularly, if you have some sore throat, cold or any indigestion problems.
finally, i request you to check my other rasam recipes collection with this post of puli rasam recipe. it mainly includes my other recipe variations like, south indian rasam, thili saaru, majjiga pulusu, pachi pulusu, kalyana rasam, pesara pappu charu, paruppu rasam, lemon rasam, punarpuli saaru, soppu saaru. further to these i would also like to highlight my other recipe categories like,
tamarind rasam video recipe:
recipe card for tamarind rasam recipe:
tamarind rasam recipe | puli rasam recipe | chintapandu charu
Ingredients
for masala paste:
- 1 tsp cumin / jeera
- 1 tsp coriander seeds
- ½ tsp pepper
- 3 dried red chilli
- 3 clove garlic
- 1 inch ginger
- 2 tbsp coriander
- few curry leaves
for rasam:
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp cumin / jeera
- pinch hing / asafoetida
- 1 dried red chilli
- few curry leaves
- 1 tomato, finely chopped
- 1 cup tamarind extract
- ½ tsp turmeric
- 1 tsp salt
- 3 cup water
- 2 tbsp coriander, finely chopped
Instructions
- firstly, in a pan take 1 tsp cumin, 1 tsp coriander seeds, ½ tsp pepper and 3 dried red chilli.
- dry roast on low flame until it turns aromatic.
- cool completely, and transfer to the mixi.
- add 3 clove garlic, 1 inch ginger, 2 tbsp coriander and few curry leaves.
- blend to a coarse paste without adding any water. keep aside.
- in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, ½ tsp cumin, pinch hing, 1 dried red chilli and few curry leaves.
- add 1 tomato, 1 cup tamarind extract, ½ tsp turmeric and 1 tsp salt.
- mix well, cover and boil for 10 minutes making sure everything is well cooked.
- mash the tomatoes to smooth texture.
- add 3 cup of water and mix well adjusting consistency as required.
- get it to a rolling boil for 2 minutes.
- add in the prepared masala paste and mix well.
- boil for 2 minutes making sure all flavours are absorbed well.
- finally, add 2 tbsp coriander and enjoy tamarind rasam recipe.
Nutrition
how to make puli rasam with step by step photo:
- firstly, in a pan take 1 tsp cumin, 1 tsp coriander seeds, ½ tsp pepper and 3 dried red chilli.
- dry roast on low flame until it turns aromatic.
- cool completely, and transfer to the mixi.
- add 3 clove garlic, 1 inch ginger, 2 tbsp coriander and few curry leaves.
- blend to a coarse paste without adding any water. keep aside.
- in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, ½ tsp cumin, pinch hing, 1 dried red chilli and few curry leaves.
- add 1 tomato, 1 cup tamarind extract, ½ tsp turmeric and 1 tsp salt.
- mix well, cover and boil for 10 minutes making sure everything is well cooked.
- mash the tomatoes to smooth texture.
- add 3 cup of water and mix well adjusting consistency as required.
- get it to a rolling boil for 2 minutes.
- add in the prepared masala paste and mix well.
- boil for 2 minutes making sure all flavours are absorbed well.
- finally, add 2 tbsp coriander and enjoy tamarind rasam recipe.
notes:
- firstly, soak the tamarind in warm water to extract a good amount of juice from it.
- also, adding garlic is optional. however, it enhances the flavour.
- additionally, you can use ghee for rich flavour in rasam.
- finally, tamarind rasam recipe tastes great when prepared tangy and spicy.