Magical Mango-Tamarind Rasam – a delicious recipe with chiles, cumin seeds, coriander seeds, black peppercorns, water, tamarind pulp. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Prepare the rasam spice blend: place dried chiles, cumin seeds, coriander seeds, and peppercorns in a spice grinder and grind into a coarse powder.
2
Dissolve the tamarind concentrate in the hot water. Stir until it is all dissolved. Pour this into a medium saucepan and add the spice blend, mango pulp, cilantro, and salt. Stir, bring to a boil, and reduce to a simmer.
3
Make a tempering oil (this is where the magic happens!): pour oil into a small frying pan, add the mustard seeds and green chiles, and warm over medium heat for a few minutes, until the mustard seeds begin to pop. Then add the curry leaves and asafetida, stir until combined, and remove from heat. Add the cayenne pepper and stir again. Add the finished oil to the soup. Serve hot or warm, with additional cilantro for garnish.
64
kcal
Calories
3
g
Fat
10
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 3 dried whole chiles, 1/2 teaspoon cumin seeds, 1/4 teaspoon coriander seeds, 1/4 teaspoon black peppercorns, and more.
Yes, Magical Mango-Tamarind Rasam falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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