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🇮🇳
Instructions
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)
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🇮🇳
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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)
Rate this recipe
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