Tamarind rasam also called as chintapandu rasam or daniyalu rasam in telugu. A typical south Indian meal is incomplete without a rasam or south Indian sambar. Rasam is always soothing and comforting to the stomach and in fact healthy since it aids in better digestion of the food. But sometimes dal and even tomatoes in rasam can irritate the stomach and can aggravate the heart burn and stomach gas especially during sickness or even during a stomach upset.
Such times this tamarind rasam called as Dhaniyala Charu in telugu is the best choice. Makes a very good rasam for Babies and toddlers too. I would give this to both my kids when they were babies at least twice a week.
The coriander and cumin seeds in this rasam aid in restoring the digestion. If you have a heartburn or stomach problem, you can have this rasam with soft cooked rice and a light vegetable such as a stir fried bottle gourd or ridge gourd. You can make this rasam and refrigerate for 2 days and use it.
This rasam does not need any ready made rasam powder, these are the ingredients needed to make this flavorful rasam. Dry roast them and powder using a handle pestle or a blender.
This tamarind rasam recipe does not need tomatoes and tamarind is used to bring the sourness to the rasam. Tamarind is soaked in warm water.
It is squeezed and then used in the rasam.
Find tamarind rasam recipe below
- 3 to 3.5 cups water
- small lemon sized tamarind
- 1 spring curry leaves
- ½ tsp cumin
- ½ tsp mustard
- Little turmeric
- Handful of chopped coriander leaves along with stalks
- Salt as needed
- 4 to 5 garlic cloves crushed
- 1 tbsp jaggery
- 1.5 tbsp coriander seeds
- ½ tbsp. cumin
- ½ tsp pepper corn
- ¼ tsp methi/ menthulu
- 1 small dry chili
- Dry roast ingredients mentioned under to roast and powder. Cool and make a fine powder in a blender or hand pestle. Set aside.
- Soak tamarind in ¼ cup warm water. Squeeze the juice and set aside. You can filter to remove debris.
- Heat oil in a deep pan, add cumin, mustard, red chili. fry till you get a nice aroma.
- Add curry leaves, hing and fry till crisp. Add the powder and saute for a minute.
- Pour water, add tamarind, crushed garlic, turmeric, salt, jaggery . Stir it and check the taste. Adjust and add more salt or tamrind if needed, Bring to a boil.
- Let the rasam boil for 5 minutes on a medium flame. Add coriander leaves and switch off.