Tamarind Rasam
Spice:
Mild
Diet:
Vegetarian
Difficulty:
Easy
Time:
30 mins
Serves:
6
Cuisine:
South Indian
Course:
Soup
Prep:
10 mins
Cook:
40 mins
Occasion:
Any
There’s something about winter afternoons… a little chill in the air, a quiet moment at home, and that longing for something warm and familiar. That’s when a bowl of Rasam feels just right. Made with Roswods Rasam Podi, it’s not just about taste; it’s about the comfort of tradition, the care in every spoonful, and the way it brings people closer at the table.This winter, let rasam be the warmth that makes your home feel even more comforting.
- Lemon ball sized tamarind - soaked in 1 cup water
- Salt to taste
- Water, as needed
- 1 ripen tomato - cut into halves and soaked in water along with tamarind
- ¼ tsp turmeric powder
- ¼ cup finely chopped coriander leaves
- 2 tbsp rasam powder
- 1 tsp mustard seeds
- 4-5 crushed garlic flakes
- 2 dry red chilies
- 1 stick curry leaves
- 1 tbsp gingelly oil
- Soak tamarind and chopped tomato in 1 cup water for 30 minutes.
- Mash the tomato using your hands and prepare tamarind extract adding 2 more cups of water. Add salt and turmeric powder. Transfer this to the cookware you are going to use.
- Heat rasam on medium flame. Add coriander leaves, rasam powder and more water if needed.
- Mix all and let it boil. Prepare the tempering and add to rasam. Serve rasam with rice.
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