Tamarind rasam | Puli rasam

Cuisine Style: Tamil Nadu | Cooking Time: 5 minutes | To Serve: 3 | Type : Side dish, Soup | Take with : Rice

Ingredients

• Tamarind – 2 inches [soak in hot water then extract tamarind water]
• Water – 1 ½ cup
• Dry red chilli – 1
• Garlic -2 cloves [crushed]
• Cumin seeds – ½ tbsp
• Mustard seeds-½ tbsp
• Curry leaves – 1 spring
• Coriander leaves – 1 spring
• Turmeric powder – ¼ tsp
• Salt to taste
• Sugar a pinch
• Asafetida a pinch
• Oil - 1 tbsp

For roasting & grinding

• Cumin seed – 1 tbsp
• Peppercorns – 6
• *dry roast then finely grind

Method

• Heat pan with oil add mustard seeds, cumin seeds, garlic, dry red chilli and curry leaves. Then add asafetida.
• Add tamarind water. Then add cumin powder, pepper powder, turmeric powder and salt mix well.
• Once bubbles comes out add sugar cut off heat. Sprinkle coriander leaves and serve hot with rice.