Rasam Spicy Shots - How To Make Restaurant Style Rasam Shots - Tamarind Rasam Recipe

No rum, No kasam only rasam" Try some hot shots of blended spices to pamper your appetite.


Thuvar dal 1/2 Cup (8 tbs)
Water 1/2 Cup (8 tbs) ((as required))
Jeera 1 Teaspoon
Pepper 1 Teaspoon
Coriander seeds 1 Teaspoon
Red chillies 2
Turmeric powder 1/3 Teaspoon
Tamarind 1/4 Cup (4 tbs)
Salt To Taste
Oil 1 Teaspoon
Mustard 1 Teaspoon
Spring curry leaves 1
Hing 1/3 Teaspoon
Garlic 4
Tomato 1
Fried curry leaves 1 Tablespoon ((for garnish))



1.Soak tamarind in warm water and keep it aside for some time.

2.Then squeeze out the pulp completely.

3.Cook thuvar dal till soft and mash it well.

4.Grind pepper, jeera, red chillies and coriander seeds coarsely. Crush garlic pod.

5.In a bowl add the mashed dhal, tamarind water, pepper jeera powder and turmeric powder. Mix well, season and add water to make it thin.

6.In a pan heat some oil and add mustard, curry leaf and hing until they splutter.

7.Add chopped tomatoes, the mixed rasam liquid and bring to boil.

8.When it starts boiling add the coriander leaves and remove from flame.


9.Serve hot with garnish of fried curry leaves.

Recipe Summary

Difficulty Level: Easy
Servings: 5