Tamarind Rasam Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A South Indian tamarind-based soup with tomatoes, spices, and herbs. Tangy, warming, and spicy with layers of flavor from cumin, mustard seeds, and dried chilies. Traditionally served as a main course or paired with rice.
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Nutrition & ingredients
Ingredients
serves 3- 2 tablespoons tamarind (- tightly packed or 1 lemon sized tamarind, soaked in 1 cup water for 30 to 40 minutes)
- 1 tomato (- medium sized )
- 2 to 2.25 cups water
- 1 to 2 tablespoons chopped coriander leaves ((cilantro) - for garnish)
- 2 tablespoons oil (- any neutral flavored oil or sesame oil made from raw sesame seeds)
- salt ( as required)
- ½ teaspoon black peppercorns
- 1 or 1.5 teaspoon cumin seeds
- 4 to 5 garlic cloves (- small to medium-sized)
- 3 to 4 dry red chilies (- broken and seeds removed)
- ¼ cup coriander leaves (with their stems - optional)
- ¾ teaspoon mustard seeds
- ½ teaspoon cumin seeds (- optional)
- ¼ teaspoon asafoetida powder ((hing))
- 10 to 12 curry leaves
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 279mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 84mg
- Calcium
- 42mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 279MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.