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Tangy Tamarind Extract Rasam
Dolce Flav
Rated 5.0 stars by 1 users
Category
Tamarind Extract
Author:
Dolce Flav
Servings
4
Prep Time
5 minutes
Cook Time
25 minutes
This quick tamarind extract rasam simmers a fragrant spice paste with a bright, tangy tamarind base for a soothing South Indian soup that pairs perfectly with steamed rice or can be sipped on its own. Toast whole spices for depth, bloom a classic tempering of mustard seeds, cumin, curry leaves, and red chili, then add tomato, tamarind extract, turmeric, and salt. Finish with water to your preferred consistency, stir in the fresh spice paste, and boil briefly so the flavors marry. Garnish with coriander and serve piping hot for a light, zesty, and comforting bowl you’ll make on repeat. Adapted from a high-ranking Hebbar’s Kitchen recipe that explicitly uses tamarind extract.
Ingredients
For the fresh masala paste
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1 teaspoon cumin seeds
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1 teaspoon coriander seeds
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½ teaspoon black peppercorns
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3 dried red chilies
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3 cloves garlic
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1-inch piece ginger, sliced
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2 tablespoons fresh coriander (cilantro) stems & leaves
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A few curry leaves
For the rasam
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2 tablespoons oil
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1 teaspoon mustard seeds
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½ teaspoon cumin seeds
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Pinch of asafoetida
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1 dried red chili
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A few curry leaves
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1 medium tomato, finely chopped
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1 cup tamarind extract
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½ teaspoon turmeric powder
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1 teaspoon salt
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3 cups water
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2 tablespoons chopped fresh coriander
Directions
Toast the spices for big flavor: In a dry pan over low heat, toast cumin, coriander, peppercorns, and dried red chilies until aromatic. Cool, then blitz with garlic, ginger, coriander stems/leaves, and curry leaves to a coarse paste (no water).
Build the tempering (tadka): Heat oil in a kadai or saucepan. When hot, add mustard seeds (let them crackle), cumin, a pinch of hing, a dried red chili, and curry leaves; sauté 20–30 seconds until fragrant.
Create the tangy base: Stir in the chopped tomato and cook 1–2 minutes. Add tamarind extract, turmeric, and salt; cover and simmer 10 minutes so the sour-savory base mellows.
Adjust consistency: Pour in 3 cups water (more for a lighter soup, less for a rice-side consistency). Bring to a rolling boil for 2 minutes.
Finish with fresh masala: Stir in the prepared spice paste; boil 2 minutes so the spices bloom and infuse.
Garnish & serve: Turn off the heat, sprinkle with chopped coriander, and serve hot with steamed rice, papad, or sip like a broth.
Recipe Note
10 FAQs
Can I make tamarind extract at home?
Yes—soak tamarind pulp in hot water, mash, and strain to get a smooth extract. Refrigerate up to 1–2 weeks.
Is tamarind extract the same as tamarind paste or concentrate?
Not exactly. Extract is a diluted, strained liquid; paste/concentrate is thicker and stronger. If substituting, dilute paste and add gradually to taste.
What should rasam taste like?
Light, tangy, peppery, and aromatic—with a gentle heat and a clean, brothy finish.
Can I make rasam without lentils?
Yes—this version is a no-dal, 30-minute rasam based on tamarind extract and a fresh spice paste.
What protein pairs well with rasam?
It’s typically served vegetarian with rice, but you can serve alongside grilled fish or chicken; tamarind-based glazes/marinades complement it well.
How do I fix overly sour rasam?
Add a little more water, a pinch of jaggery/sugar, or simmer a touch longer to mellow acidity. (Common technique across South Indian rasam methods.)
Can I meal-prep this?
Yes. Rasam keeps 3–4 days refrigerated; reheat gently. The spice paste can be made ahead and chilled for up to 1–2 weeks if kept dry.
Is rasam good when you have a cold?
Many enjoy rasam warm for congestion or sore throat thanks to its pepper, ginger, and garlic.
Can I make it spicier?
Increase dried red chilies and peppercorns in the masala paste to taste.
What’s the best way to serve it?
Ladle over hot rice with ghee and papad, or serve as a starter soup in small bowls.