Tamarind Rasam

Ingredients:

• 1 tablespoon  oil
• 3 cups water
• small lemon sized tamarind
• 1 sprig curry leaves
• ½ teaspoon cumin
• ½ teaspoon mustard
• 1 pinch hung
• 1tsp turmeric 
• 2 tablespoons coriander leavesalong 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

HOW TO MAKE THE RECIPE

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.