Tangy Tamarind Extract Rasam

Tangy Tamarind Extract Rasam

Dolce Flav

Servings

4

Prep Time

5 minutes

Cook Time

25 minutes

Category

Tamarind

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

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    • 1 teaspoon cumin seeds

    • 1 teaspoon coriander seeds

    • ½ teaspoon black peppercorns

    • 3 dried red chilies

    • 3 cloves garlic

    • 1-inch piece ginger, sliced

    • 2 tablespoons fresh coriander (cilantro) stems & leaves

    • A few curry leaves

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    • 2 tablespoons oil

    • 1 teaspoon mustard seeds

    • ½ teaspoon cumin seeds

    • Pinch of asafoetida

    • 1 dried red chili

    • A few curry leaves

    • 1 medium tomato, finely chopped

    • 1 cup tamarind extract

    • ½ teaspoon turmeric powder

    • 1 teaspoon salt

    • 3 cups water

    • 2 tablespoons chopped fresh coriander

    Directions

    1. 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).

    2. 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.

    3. 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.

    4. 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.

    5. Finish with fresh masala: Stir in the prepared spice paste; boil 2 minutes so the spices bloom and infuse.

    6. Garnish & serve: Turn off the heat, sprinkle with chopped coriander, and serve hot with steamed rice, papad, or sip like a broth.