Tamarind Rasam without Tomato Complete Recipe + Ingredients List

What is Tamarind Rasam without Tomato? – An introduction

Embarking on a culinary adventure often entails delving into the rich tapestry of traditional flavors. Today, your kitchen will be wafted with the comforting aromas of a South Indian classic—Tamarind Rasam. This tangy and spicy soup is more than just a palate pleaser; it’s an elixir for the soul, especially on those days when you’re seeking warmth or feeling under the weather. Originating from the south of India, rasam is a staple in many households, loved for its digestive properties and versatility. Every spoonful is a testament to the rich heritage of Indian spices and the ingenious simplicity of its cuisine.

Tamarind Rasam without Tomato Ingredients List

• 1 tablespoon ghee (or oil)
• 3 to 3½ cups water
• small lemon sized tamarind
• 1 sprig curry leaves
• ½ teaspoon cumin
• ½ teaspoon mustard
• 1 pinch Hing (or asafoetida)
• ⅛ teaspoon turmeric
• 2 tablespoons coriander leaves ( along with stalks chopped finely)
• ½ to ¾ teaspoon salt ((adjust to taste))
• 4 to 5 garlic cloves ( crushed)
• 1 to 3 tablespoons jaggery ((adjust to taste))
• 1½ tablespoons coriander seeds
• ½ tablespoons cumin
• ½ teaspoon pepper corn
• ¼ teaspoon methi (or menthulu)
• 1 small dry chili

Tamarind Rasam without Tomato Recipe

• Start by heating a pot on a low to medium flame to roast fenugreek (methi) seeds, coriander seeds, black peppercorns, and red chili until the fenugreek emits a fragrant smell.
• Next, introduce cumin seeds and sauté for another 30 seconds. Once cooled, blend these spices into a fine powder using a grinder or mortar and pestle.
• Immerse tamarind in ¼ cup of warm water, squeeze out the juice, and set it aside—feel free to strain to remove any debris or include the pulp if you prefer more texture.
• In a deep pan, warm The OG oil and temper cumin, mustard seeds, and a dried red chili until they release their fragrant bouquet.
• Add fresh curry leaves and asafoetida (hing); fry them until the leaves become crisp. Then, stir in the ground spice powder and sauté for one minute.
• Pour in water, the extracted tamarind juice, crushed garlic, turmeric, salt, and jaggery, bringing a harmonic convergence of flavors.
• Allow the mixture to simmer and reach a rolling boil on medium flame for approximately 5 minutes.
• Garnish with chopped fresh coriander leaves and cease the cooking process.
• Adjust the seasoning with additional salt or tamarind juice to cater to your palate.
• Complement this soulful Tamarind Rasam with steamed rice and a vegetable stir-fry for a complete meal.

Healthier Version of Tamarind Rasam without Tomato Recipe

• Substitute The OG oil with a spray of olive oil to reduce the fat content.
• Opt for organic jaggery powder or a dash of honey instead of regular jaggery to incorporate a healthier sweetening agent.
• Consider using brown rice or quinoa to accompany the rasam for added fiber and nutritional value.
• For those with dietary restrictions, a dash of dry mango powder (amchur) or lemon juice can serve as an excellent tamarind alternative.
• Incorporate garlic not only for its flavor but also for its potential health benefits in boosting immunity.

Tamarind Rasam without Tomato Recipe Nutritional Facts

Tamarind Rasam without Tomato is a world dish with a calorie count of 503 kcal calories per serving. Per serving, it is estimated to have 62 g carbohydrates, 12 g proteins, 23 g fats, 856 mg sodium and 6 g sugar!

To craft a lower-calorie version of this comforting dish As the final notes of spices settle and the tangy essence of tamarind entices your taste buds, you can’t help but acknowledge the simplistic genius of Indian cooking. Tamarind Rasam, with its soothing properties and explosive flavors, stands testament to the comfort and joy that traditional recipes continue to offer in our modern lives. Whether enjoyed alone or as a part of a sumptuous meal, it never fails to nourish both body and soul. So go ahead, ladle up, and let each sip wrap you in the warmth of timeless culinary tradition.