tag:blogger.com,1999:blog-3876540832146663666.post5120718979696233604..comments2023-10-20T14:56:58.546+01:00Comments on Devi's Kitchen: Rasam (Spicy Tamarind soup)Devihttp://www.blogger.com/profile/15090379465037990867noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-3876540832146663666.post-7636495277648770042014-01-14T12:29:35.621+00:002014-01-14T12:29:35.621+00:00Thank you for the recipe... My wife normally cooks...Thank you for the recipe... My wife normally cooks all the Indian dishes... However since she had taken ill, I decided to do a rasam & rice dish to help improve her appetite ... It was spmple to do & fast too... Turned out great... Didn't have tomatoes on me & so it was only tamarind juice... Great recipe... Cheers.Anonymoushttps://www.blogger.com/profile/03280992341074800421noreply@blogger.comtag:blogger.com,1999:blog-3876540832146663666.post-58039934245126119962011-03-17T11:28:19.527+00:002011-03-17T11:28:19.527+00:00I made this rasam yesterday - delicious and so so ...I made this rasam yesterday - delicious and so so easy. I will try it with potato fry the next time.Good Gynecologist in Chennaihttp://bit.ly/dZlGpOnoreply@blogger.comtag:blogger.com,1999:blog-3876540832146663666.post-38692926754810394642009-01-15T06:13:00.000+00:002009-01-15T06:13:00.000+00:00Hi Devi,Your recipes are really good. The rasam an...Hi Devi,<BR/>Your recipes are really good. The rasam and okra curry go together so well. <BR/>Your cooking tips are very helpful and make a difference to the recipes. Thanks.<BR/><BR/>-KarthikUnknownhttps://www.blogger.com/profile/03743880859494613106noreply@blogger.comtag:blogger.com,1999:blog-3876540832146663666.post-86812149936996433512008-12-22T11:17:00.000+00:002008-12-22T11:17:00.000+00:00Hi Sandy,Thanks for dropping by. The best way to e...Hi Sandy,<BR/>Thanks for dropping by. The best way to extract tamarind juice/pulp is to take the tamarind in a bowl and cover with water(may be half a cup) and microwave high for 2 minutes. Heating the tamarind will relax it and make it easier to work with. Then pour cold water into it. This is to make sure that the tamarind is not hot. Squeeze the tamarind with your hands (if you feel the tamarind is still hot, add some more cold water). The resulting water will be brown. Now that the tamarind is squeezed out of all its goodness we can filter it off and retain only the water. I generally use my hands to filter the squeezed tamarind. But you can use a tea filter to remove the tamarind bits. The resulting water is what we call the tamarind juice. Taste the tamarind juice, it will be really tangy. Dilute it with water. The quantity of water depends on your taste buds (its something like using chillies). My suggestion would be to dilute the tamarind juice with 1 cup of water and add the rest of the ingredients as per the recipe (including salt) and then taste it. If you think it is tangy add more water to it. The sweet sourness of tamarind will be balanced by the hot peppers/chillies and the salt.<BR/>All the 3 lts of water does not come from the tamarind water alone. Some of it comes from the ground paste (after adding the ground contents into the tamarind water, I tend to pour some water into the jar to get all the tiny bits and add this water into the rasam as well).<BR/>Tamarind is a natural preservative and the rasam will keep well for 3 days in cold climates.<BR/>The flavours all come together and are balanced out and hence they need not be boiled. Boiling rasam will change their flavour. I hope this helps. If you have more queries pls let me know. And do share how the recipe turned out. Merry Christmas !!!!<BR/><BR/>Cheers<BR/>DeviDevihttps://www.blogger.com/profile/15090379465037990867noreply@blogger.comtag:blogger.com,1999:blog-3876540832146663666.post-69815838648383868862008-12-21T19:13:00.000+00:002008-12-21T19:13:00.000+00:00Last question...honest!Do you not use the tamarind...Last question...honest!<BR/><BR/>Do you not use the tamarind paste that can be sieved~ out after soaking the tamarind? Or, is it purely just the juice that is used...and the paste if squished out the ball is used for another tamarind dish - ?Unknownhttps://www.blogger.com/profile/14223659814408425379noreply@blogger.comtag:blogger.com,1999:blog-3876540832146663666.post-87283775533057075962008-12-21T19:08:00.000+00:002008-12-21T19:08:00.000+00:00Ok, I'm back again with a hopefuly figured-out ans...Ok, I'm back again with a hopefuly figured-out answer to my recently posted question. Since it seems you don't cook it very long, do you initally soak the lime-sized ball of tamarind in 3L of water, and that's the water used in the recipe?<BR/><BR/>Thx for indulging me in my lack of experience in cooking your ever-so-delicious genre of culinary cuisine :-)Unknownhttps://www.blogger.com/profile/14223659814408425379noreply@blogger.comtag:blogger.com,1999:blog-3876540832146663666.post-315350173376351952008-12-21T19:01:00.000+00:002008-12-21T19:01:00.000+00:00Hi Devi,Simple question about your tasty Rasam her...Hi Devi,<BR/><BR/>Simple question about your tasty Rasam here. I'm just learning to cook with tamarind and am quite the novice at Indian foods, but Love it from my travels abroad. <BR/><BR/>For this Rasam recipe, it says it makes about 3 litres, but there isn't a quantity of water actually listed in the recipe. Ok...here exemplifies my notice'ness :-) <BR/><BR/>How much water do you add, and do you add the plain water after the tamarind water...which is after the mustard seeds...or?<BR/><BR/>Is there benefit to letting it cook for a while to better marry the flavours, but still avoiding letting it get to the boiling stage?<BR/><BR/>Thanks so much,<BR/><BR/>Sandy, <BR/>-in an unusually snowy Vancouver, Canada. Great day for cooking!Unknownhttps://www.blogger.com/profile/14223659814408425379noreply@blogger.comtag:blogger.com,1999:blog-3876540832146663666.post-43062016335689431952007-10-14T21:47:00.000+01:002007-10-14T21:47:00.000+01:00Thanks for dropping by Lakshmi. Glad you enjoyed t...Thanks for dropping by Lakshmi. Glad you enjoyed the recipe :)Devihttps://www.blogger.com/profile/15090379465037990867noreply@blogger.comtag:blogger.com,1999:blog-3876540832146663666.post-38378767336508889012007-10-11T20:31:00.000+01:002007-10-11T20:31:00.000+01:00hi devi,Tried the rasam , it came out really good ...hi devi,<BR/><BR/>Tried the rasam , it came out really good and it was really quick to prepare. Just the kind of recipe for lazy cooks like me.Thanks for the tip for extracting tamarind juice never thought it was this simple....will try ur other recipes as well , looks very appealing......<BR/>Lakshmi.Unknownhttps://www.blogger.com/profile/17852690606197159367noreply@blogger.comtag:blogger.com,1999:blog-3876540832146663666.post-35442962006144650162007-09-28T15:59:00.000+01:002007-09-28T15:59:00.000+01:00Thanks mummyjaan for dropping by. :)Tradionally Ra...Thanks mummyjaan for dropping by. :)<BR/>Tradionally Rasam is served with Rice – Rasam rice and papadam are considered as an ideal marriage. Pickles and vegetable/chicken curries go well with rasam rice too. It can be had as a soup on its own, esp good when one has a cold. Hope you enjoy it.Devihttps://www.blogger.com/profile/15090379465037990867noreply@blogger.comtag:blogger.com,1999:blog-3876540832146663666.post-12109168931219585712007-09-28T15:00:00.000+01:002007-09-28T15:00:00.000+01:00Looks yummy. Do you serve it with only rice, or d...Looks yummy. Do you serve it with only rice, or do you have other curries or chutneys to go with it as well?mummyjaanhttps://www.blogger.com/profile/11439816857061091370noreply@blogger.com