Hunase Saaru or tamarind rasam, is a quick rasam preparation. Hunase Saaru is a tangy, sweet, spicy rasam is to be had piping hot with hot steamed rice with a huge dollop of ghee, or just have it as a drink in this wintery season.
1 /2 cup – Tamarind (soaked and pulped)
1tbsp – Cumin seeds
1 tsp – Mustard seeds
1 pinch – Asafoetida
12 to 15 nos – Curry leaves
4 to 5 nos – Whole red chilly
1 tsp – Rasam powder or Red chilly powder
2 tbsp – Jaggery powder
Salt to taste
1 tbsp – Ghee
To start making Hunase Saaru, heat ghee in a kadhai. Add mustard seeds and Cumin and let it crackle. Add asafoetida, curry leaves and red chillies and let it crisp up.
Add tamarind paste, 1.5 cup water, rasam powder, salt, jaggery powder and let the rasam boil on a high flame for 5 to 10 mins till the quantity reduces to 3/4th and the tamarind looses it’s raw smell.
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