Authentic Tamarind Shallot Recipe – South Indian Rasam Style

Last Updated on 2 months by Neha Deshmukh

Authentic Tamarind Shallot Recipe – South Indian Rasam Style

Hey everyone! If you’re anything like me, a comforting bowl of rasam is pure soul food. This particular recipe – a tangy, slightly spicy Tamarind Shallot Rasam – is a staple in my family. It’s the kind of dish my grandmother used to make, and honestly, it always feels like a warm hug in a bowl. It’s surprisingly quick to whip up, perfect for a weeknight meal, or when you’re just craving something flavorful and light.

Why You’ll Love This Recipe

This rasam isn’t just delicious; it’s incredibly versatile. It’s a fantastic digestive, a wonderful starter to a South Indian meal, and honestly, I sometimes just drink it on its own when I’m feeling under the weather! The combination of tangy tamarind, fragrant shallots, and a hint of spice is just chef’s kiss. Plus, it comes together in under 20 minutes – a total win!

Ingredients

Here’s what you’ll need to create this magic:

• 15 Small onion (shallots)
• 15 Garlic cloves (small variety)
• 1 Tomato
• ?? Tablespoon Tamarind
• 1 Teaspoon Jaggery
• ?? Teaspoon Turmeric
• To taste Salt
• 2 Tablespoon Sesame oil
• ?? Teaspoon Mustard seeds
• 1 Teaspoon Urad dal
• 8 Dry red chillies
• 1 Curry leaves sprig

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this rasam, so here are my little kitchen secrets:

Tamarind: Varieties and Choosing the Right One
There are different types of tamarind – some are sweeter, some are more sour. I prefer using a good quality, slightly sour tamarind pulp for this recipe. You’ll need about 2-3 tablespoons of tamarind pulp to extract approximately ½ cup of tamarind juice.

Shallots vs. Onions: The Flavor Difference
Shallots are key here. They have a milder, slightly sweet flavor compared to regular onions, which really shines through in the rasam. If you absolutely can’t find shallots, you can use a small red onion, but the flavor won’t be quite the same.

Sesome Oil: Regional Variations & Substitutes
Traditionally, sesame oil is used for tempering in South Indian cooking. It adds a lovely nutty aroma. If you don’t have sesame oil, you can use vegetable oil or coconut oil as a substitute, but the flavor profile will be slightly different.

Urad Dal: Understanding its Role in South Indian Cooking
Urad dal (split black lentils) adds a lovely texture and nutty flavor to the tempering. It’s a staple in many South Indian dishes. Don’t skip it!

Dry Red Chillies: Spice Level & Types
I use Byadagi chillies for color and a mild heat. You can adjust the number of chillies depending on your spice preference. Guntur chillies are hotter, so use them cautiously!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in about 1 ½ cups of hot water for about 20 minutes. This helps to soften it and makes it easier to extract the juice. Once soaked, mash it well with your hands and strain to get about ½ cup of tamarind extract. Set this aside.
2. Now, heat the sesame oil in a medium-sized pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s when you know they’re ready!
3. Add the urad dal and dry red chillies to the pan. Sauté for a few seconds until the dal turns golden brown.
4. Next, toss in the curry leaves, chopped garlic, and shallots. Sauté until the shallots turn a beautiful golden brown – this is where the flavor really develops! Add a pinch of salt to help them along.
5. Add the chopped tomato and cook until it softens, about 3-4 minutes.
6. Pour in the tamarind extract and bring it to a simmer. Let it simmer for about 5 minutes, allowing the flavors to meld together.
7. Finally, add the jaggery and stir until it dissolves completely. Give it one final boil, and it’s ready to serve!

Expert Tips

• Don’t be afraid to adjust the amount of tamarind to your liking. Some people prefer a more tangy rasam, while others like it milder.
• The key to a good rasam is the tempering. Don’t rush it! Let the spices sizzle and release their aromas.
• A little bit of turmeric adds a beautiful color and a subtle earthy flavor.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Spice Level Adjustment
My friend, Priya, loves her rasam fiery. She adds an extra 2-3 red chillies and a pinch of cayenne pepper. Feel free to adjust the spice level to your preference.

Vegan Adaptation
This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some jaggery may be processed with bone char).

Festival Adaptations (Pongal, Onam)
During Pongal or Onam, I sometimes add a small piece of ginger to the tempering for an extra festive touch.

Adjusting Tamarind Sourness
If your tamarind is particularly sour, you can add a little more jaggery to balance it out.

Serving Suggestions

Rasam is best enjoyed hot! It’s traditionally served with rice, but it also pairs beautifully with idli, dosa, or vada. A dollop of ghee on top is always a good idea, too!

Storage Instructions

You can store leftover rasam in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight! Just reheat gently before serving.

FAQs

What is the best way to extract tamarind juice?
Soaking the tamarind in hot water for at least 20 minutes is the easiest way. Then, just mash it well and strain the juice through a fine-mesh sieve.

Can I use regular onions instead of shallots in this recipe?
You can, but the flavor won’t be quite the same. Shallots have a milder, sweeter flavor that really complements the tamarind.

What is the purpose of adding jaggery to rasam?
Jaggery balances the sourness of the tamarind and adds a subtle sweetness. It’s a crucial element in achieving the perfect flavor profile.

Can this rasam be made ahead of time?
Yes! In fact, it tastes even better the next day. Just store it in the refrigerator and reheat gently.

What are some good accompaniments for this tamarind shallot rasam?
Rice, idli, dosa, vada, and a dollop of ghee are all fantastic accompaniments.

Is it possible to make this recipe without red chillies?
Absolutely! You can omit the red chillies altogether if you prefer a milder rasam.