Hunase Saaru Recipe - Mysore Style Spicy Tamarind Rasam
A vegetarian Karnataka recipe with tamarind - soaked and pulped (you can also try this recipe for preparing tamarind water), cumin seeds (jeera), mustard seeds. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Hunase Saaru Recipe or Mysore Style Spicy Tamarind Rasam first heat ghee in a kadai, to this, add mustard seeds and cumin and allow it to crackle
tamarind - soaked and pulped (you can also try this recipe for preparing tamarind water)(1/2 cup)cumin seeds (jeera)(1 tablespoon)mustard seeds(1 teaspoon)rasam powder - or red chilly powder(1 teaspoon)ghee(1 tablespoon) - 2
Next, add asafoetida, curry leaves and red chillies and stir gently till they crisp up
pinch asafoetida (hing)(1)curry leaves(12)dry red chillies(4) - 3
Add the prepared tamarind extract, 1
tamarind - soaked and pulped (you can also try this recipe for preparing tamarind water)(1/2 cup) - 4
5 cups water along with the rasam powder, salt, jaggery powder and bring the whole mixture to a boil on a high heat
rasam powder - or red chilly powder(1 teaspoon)jaggery - powdered(2 tablespoon)salt - to taste - 5
Allow it to simmer for 5 to 10 mins till the quantity reduces to 3/4th its original volume
- 6
By now the tamarind will lose its raw smell and the spices will be well amalgamated
tamarind - soaked and pulped (you can also try this recipe for preparing tamarind water)(1/2 cup) - 7
Taste the rasam for spice, tang and sweetness levels and adjust by adding rasam powder/chilli powder or jaggery, as required
rasam powder - or red chilly powder(1 teaspoon)jaggery - powdered(2 tablespoon)salt - to taste - 8
Take it off the heat and serve hot as a drink accompanying a South Indian thali meal, or over Steamed Rice with a dollop of ghee
ghee(1 tablespoon)
Nutrition Facts
Per serving
Rate this recipe
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Hunase Saaru Recipe - Mysore Style Spicy Tamarind Rasam
A vegetarian Karnataka recipe with tamarind - soaked and pulped (you can also try this recipe for preparing tamarind water), cumin seeds (jeera), mustard seeds. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Directions
8 steps- 1
To begin making the Hunase Saaru Recipe or Mysore Style Spicy Tamarind Rasam first heat ghee in a kadai, to this, add mustard seeds and cumin and allow it to crackle
tamarind - soaked and pulped (you can also try this recipe for preparing tamarind water)(1/2 cup)cumin seeds (jeera)(1 tablespoon)mustard seeds(1 teaspoon)rasam powder - or red chilly powder(1 teaspoon)ghee(1 tablespoon) - 2
Next, add asafoetida, curry leaves and red chillies and stir gently till they crisp up
pinch asafoetida (hing)(1)curry leaves(12)dry red chillies(4) - 3
Add the prepared tamarind extract, 1
tamarind - soaked and pulped (you can also try this recipe for preparing tamarind water)(1/2 cup) - 4
5 cups water along with the rasam powder, salt, jaggery powder and bring the whole mixture to a boil on a high heat
rasam powder - or red chilly powder(1 teaspoon)jaggery - powdered(2 tablespoon)salt - to taste - 5
Allow it to simmer for 5 to 10 mins till the quantity reduces to 3/4th its original volume
- 6
By now the tamarind will lose its raw smell and the spices will be well amalgamated
tamarind - soaked and pulped (you can also try this recipe for preparing tamarind water)(1/2 cup) - 7
Taste the rasam for spice, tang and sweetness levels and adjust by adding rasam powder/chilli powder or jaggery, as required
rasam powder - or red chilly powder(1 teaspoon)jaggery - powdered(2 tablespoon)salt - to taste - 8
Take it off the heat and serve hot as a drink accompanying a South Indian thali meal, or over Steamed Rice with a dollop of ghee
ghee(1 tablespoon)
About this recipe
A vegetarian Karnataka recipe with tamarind - soaked and pulped (you can also try this recipe for preparing tamarind water), cumin seeds (jeera), mustard seeds. Ready in 30 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
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