Tamarind Rasam

• Soak tamarind for at least 30 minutes

Nutrition values are AI-estimated based on ingredients.

• Pre-soaked tamarind
• 1-2 teaspoons whole black peppercorns
• 1-2 teaspoons cumin seeds
• 1 teaspoon pink rock salt
• A few cloves of garlic
• A small handful of green coriander stems
• 1 green chili
• 3 small peeled red onions or shallots
• A small sprig of fresh curry leaves
• A generous amount of fresh chopped cilantro
• A pinch of jaggery powder
• Plain white rice (for serving)

1. 1Strain pre-soaked tamarind vigorously through a fine-mesh sieve into a rustic clay bowl to extract a clear tamarind juice.
2. 2Coarsely grind whole black peppercorns, cumin seeds, pink rock salt, garlic, green coriander stems, green chili, shallots, and fresh curry leaves together in a mortar and pestle or mixer to create a chunky spice paste.
3. 3Add several spoonfuls of the freshly ground spice paste directly into the strained tamarind juice.
4. 4Garnish the mixture with a generous amount of fresh chopped cilantro.
5. 5Sprinkle a pinch of jaggery powder into the rasam.
6. 6Thoroughly stir the rasam with a wooden spoon to combine all the flavors.
7. 7Serve the finished No Cook Rasam over a bed of plain white rice.

These instructions are our analysis of the original video. Watch on YouTube →