Hunase Saru - Tamarind Rasam

Summer is long gone here and the days are generally cool and pleasant with some days gloomier. And there are some really gloomy days in between, with no trace of sun, esp a few days back. Such weather generally demands some thing hot to sip on, something that tickles the tongue.

On one such gloomy weekend, my FIL had this desire to sip a glass of hot, tangy tamarind rasam. He fondly complained that it has been ages since it was made at home. I remembered my mom making it on such days and we all sipping it in glasses.

So made this to fulfill my FIL’s demand and also to go back to those childhood days of having it.... it tuned out great and FIL was happy. Very simple to make, with not much of preparation required, it also tastes good with rice also.

Here’s how to make it....

Hunase Saru / Tamarind Rasam

Preparation time : 5 min
Cooking time : 10 min
Serves : 4

Ingredients:
Tamarind - 1 big lime sized ball, soaked in water till soft
Salt - 1- 1 ½ tsp or as per taste
Jaggery - 1 big marble sized ball / about 1 Tbsp powder
Coriander - A few sprigs
Curry leaves - 2 sprigs

For tadka / Tempering / Oggarane:
Cooking oil - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry red chilies - 4-5, as per taste
Asafetida - a small pinch
Turmeric - a pinch

Method:
• Squeeze the soaked tamarind pulp and collect a thin tamarind juice in a vessel
• Add salt and jaggery and bring to boil
• Adjust the consistency by adding enough water - it should be quite runny
• Add the coriander and curry leaves and boil for a couple of minutes

For tadka / Oggarane
• Heat the oil in a pan, add mustard seeds and cumin seeds and allow to splutter
• Add dry red chili pieces
• Add asafetida
• Garnish the rasam with tadka
• Serve hot, with piping hot rice or in a small glass to just drink

Notes:
• This is a very a light rasam, but the right combination of sour-salt-and sweetness makes it a wonderful tongue tickler
• Tastes good to drink as is too