• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

MADaboutkitchen

Recipes, Food Photography & Food Styling

  • Home
  • MADaboutkitchen
  • MADhuri
  • Recipes
    • Appetizer
    • Breads
    • Break Fast
    • Cakes
    • Christmas
    • Chutney & Chutney Powder
    • Cookies & Biscuits
    • Dal, Sambhar & Kadhi
    • Desserts
    • Dips and Accompaniments
    • Drinks
    • Basics
    • EFFicient Kitchen
    • Kulfi, Candy & Icecreams
    • Indian Sweets
    • Pastas
    • North Indian
    • Product Review
    • Soups, Salads & Stew
    • South Indian
    • Spice Mixes
    • Tarts And Pies
    • Tea Time Snacks
    • Valentines Day
    • Trips and Travels
    • International Cuisine
  • Features
  • Portfolio
  • WORk with me

December 9, 2015 South Indian

HUNase Saaru – Tamarind Rasam

Pin
Share
Tweet

   

 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. 

Ingredients

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

  
 
Method

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.

  
Serve hot with hot steamed rice with a huge dollop of ghee.
*Taste the rasam for chilly for the amount of sweetnes, chilly powder and tamarind to your liking inbetween while boiling rasam.

  

Follow MADaboutkitchen on www.madaboutkitchen.wordpress.com and www.facebook.com/madaboutkitchen

Pin
Share
Tweet

Categories: South Indian Tags: comfortfood, foodie, foodphotography, foodstyling, hunasehannu, hunasesaaru, madaboutkitchen, pipinghot, southindian, spicy, sweet, tamarind, tamarindrasam, tangy

Like this ?

Stay up to date with our new recipes, contests & goodies!

Previous Post: « PAPpu Chāru – Andhra Restaurant Style
Next Post: ALMond Lemon Cookies »

Reader Interactions

Comments

  1. MyCulinarySaga says

    December 10, 2015 at 9:40 am

    aweeeeesome 🙂 your pics are taking traditional recipes to another level

    Reply
    • madaboutkitchen says

      December 10, 2015 at 1:25 pm

      Thank you dear ?

      Reply
  2. Krishna Priya says

    December 13, 2015 at 2:31 pm

    You are the only one who can make humble everyday rasam look so exotic!!

    Reply
    • madaboutkitchen says

      December 13, 2015 at 2:32 pm

      ? thank you Krishna Priya ?

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

About Madhuri

An accessory designer,an artist, a mother of a toddler and someone who loves cooking, trying my hand on blogging as well. Cooking for me is no different from painting or designing a lamp. It gives the same joy of playing with taste, texture like i get while playing with colours.

Read More

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Badges


Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright @ 2014 - 2018 MADaboutkitchen.
All content on this blog is copyrighted to Madhuri Aggarwal. It may not be republished in part or whole, edit or otherwise modify without permission and due credit. Please contact me to seek republishing or syndication rights.

© 2020 MADaboutkitchen · Blog Set up by Kaushik