Rasam Recipe With Tamarind | Puli Rasam

    Rasam is not the toughest recipe for any South Indian.Rasam actually is a light soup good for cleaning the stomach and is good during cold and cough.When there is a feast prepared for any festival or marriage ,rasam plays an important role like yogurt do.Also when there is non-veg preparation rasam is prepared to make the meat digestion easy.

       Lemon rasam,Tomato rasam, Pineapple rasam or Kollu rasam - all rasam lies in concentrating  the flavors..This happens when you slow cook the rasam with the spices and tamarind.Also its important the flavors balance well in any rasam.It comes with the experience  of cooking.My mother never measures any ingredient ,she prepares this instant tamarind rasam within 10 minutes,but the rasam taste like my rasam(he he ,i mean too good).When i was married, the two tough recipe preparation for me is rasam and rava upma.Both of them being simple recipe with little tactics to play.This will come once you start making them too often.
    Rasam being a light food can be given to any ill people or for feeding mothers,people believe tamarind and water increase the milk production.Also if you are ill with cold and cough make this rasam and treat your cold and cough at home itself.This is what our ancestors do ,am i right ?

                                   Rasam Recipe with tamarind | Puli Rasam

                        How to make south Indian Tamarind rasam

 Cuisine: Indian  Category:Main course  Serves:3 cups   Prep time:5 minutes Cook time:20 minutes  Total Time:25 minutes



Ingredients:

• 1 small gooseberry size tamarind soaked in 1/2 cup warm water
• 2 1/2  cups water
• salt as required
• coriander leaves for garnish
• 1/2 big country tomato.

To grind/Instant Rasam powder:

• 1 red chili
• 1/2 tsp coriander seeds(optional)..
• 1/2 tsp pepper /jeera powder
• 1 small garlic clove

How to make Tamarind rasam:

•  In a deep pan add 2 cups of water then add 1/2 chopped country tomato.

• Cover it with lid ,let the tomato get mushy.

• By the time the tomato cooks we can soak tamarind in water.Take small gooseberry size tamarind and soak in half cup warm water.

• Grind the ingredients to grind to powder.You can use pepper and jeera powder if you already have them at pantry add clove,garlic ,coriander seeds and powder them.

• Add this to already mushy tomato,Squeeze the tamarind and filter the juice.Add this tamarind juice to water.

• Add required salt and coriander leaves(this you can add at very end).

• Let the rasam boil in low flame with a cover.

• This makes the rasam flavorful.
• When the rasam is about to boil switch off the stove and pour it to serving bowl.

• Keep the tamarind rasam until serving.

Note:

• Rasam when boiled get to have a salty/strong taste.Better avoid boiling.
• You can use tamarind paste if you wish.1/4 tsp would be good enough for this recipe.
• You can temper the rasam with 1 tsp oil, 1//4 tsp mustard seeds,1/4 tsp jeera and few curry leaves.
• If you are in a hurry you can still avoid tempering.
• This rasam don't go waste because we are not adding any Dal and has more tamarind.Do you know tamarind based recipes last long than any other?
• If you want a more spicy rasam add 1 more red chili with 1 cup of additional water and little more tamarind.