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Tamarind Rasam

Course Side
Cuisine Malabar
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Rafeeda


  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 2 dry chillies
  • 5-6 curry leaves
  • 5 shallots chopped
  • 1 inch pc ginger peeled
  • 4 cloves garlic peeled
  • 1 onion minced
  • 1 to mato minced
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 2 large pieces of tamarind soaked in 1 cup hot water
  • 1/2 cup water
  • 1 tbsp black pepper powder add more if you want!
  • Salt to taste


  • Heat coconut oil in a chatti. Splutter the mustard seeds. Fry the dry chilies and curry leaves for a minute.
  • Pound the shallots, ginger and garlic in a mortar and pestle till nicely crushed.
  • Add it the oil and fry for a couple of minutes or till the raw smell goes.
  • Add in the onion and tomato and cook till the tomato is completely mashed up and the masala looks cooked.
  • Add the cumin and turmeric and fry for a minute.
  • Nicely mash the tamarind into the water for the pulp till completely done. Discard the tamarind and pour the pulpy water and the additional water into the pan.
  • Bring to boil and cook on low flame for around 10 minutes. Sprinkle in the pepper powder, adjust the salt.
  • Serve hot as is, or with a bowl of rice. Such a meal of comfort!!!