Tamarind rasam also called as chintapandu rasam or daniyalu rasam in telugu. A typical south Indian meal is incomplete without a rasam or south Indian sambar. Rasam is always soothing and comforting to the stomach and in fact healthy since it aids in better digestion of the food.
But sometimes dal and even tomatoes in rasam can irritate the stomach and can aggravate the heart burn and stomach gas especially during sickness or even during a stomach upset.
Such times this tamarind rasam called as Dhaniyala Charu in telugu is the best choice. Makes a very good rasam for Babies and toddlers too. I would give this to both my kids when they were babies at least twice a week.
The coriander and cumin seeds in this rasam aid in restoring the digestion. If you have a heartburn or stomach problem, you can have this rasam with soft cooked rice and a light vegetable such as a stir fried bottle gourd or ridge gourd.
This rasam does not need any ready made rasam powder. The ingredients are dry roasted and powdered to make this flavorful rasam.
How to make tamarind rasam
1. Heat the pot in which you intend to make tamarind rasam. Add coriander seeds, pepper, methi and dry red chili.
2.Dry roast them until aromatic on a low to medium heat. Then add cumin and fry for 30 seconds.
3. Cool them completely and powder finely using a handle pestle or a blender. Remove this to a plate.
2. This tamarind rasam recipe does not need tomatoes and tamarind is used to bring the sourness to the rasam. Tamarind is soaked in warm water.
This step helps to add more or less as needed. So I prefer to soak and squeeze out the juices. If you need more sourness then add more water and use the tamarind water.
3. It is squeezed and then used in the rasam.
Ingredients (US cup = 240ml )
Ingredients for tamarind rasam
- 1 tablespoon ghee or oil
- 3 to 3.5 cups water
- small lemon sized tamarind
- 1 sprig curry leaves
- ½ teaspoon cumin
- ½ teaspoon mustard
- 1 pinch Hing or asafoetida
- Little turmeric
- 2 tablespoons coriander leaves along with stalks chopped finely
- Salt as needed
- 4 to 5 garlic cloves crushed
- 1 to 3 tablespoons jaggery (adjust to taste)
To roast and powder
- 1.5 tablespoons coriander seeds
- ½ tablespoons cumin
- ½ teaspoon pepper corn
- ¼ teaspoon methi or menthulu
- 1 small dry chili
Preparation for tamarind rasam
- Heat a pot and dry roast on a low to medium flame – methi seeds, coriander seeds, pepper corn and red chilli until the methi smells good.
- Then add cumin and fry for 30 seconds.
- Cool and make a fine powder in a blender or hand pestle. Set aside.
- Soak tamarind in ¼ cup warm water. Squeeze the juice and set aside. You can filter to remove debris. You can also add tamarind directly.
How to make tamarind rasam
- Heat oil in a deep pan. Add cumin, mustard, red chili. Fry till you get a nice aroma.
- Add curry leaves, hing and fry till crisp. Add the powder and saute for a minute.
- Pour water, add tamarind, crushed garlic, turmeric, salt, jaggery .
- Let the tamarind rasam boil for 5 minutes on a medium flame.
- Add coriander leaves and switch off.
- Taste the tamarind rasam and add more salt or tamarind if needed.
- Serve tamarind rasam with rice and vegetable stir fry.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes