In this rasam, tamarind is used raw with out any cooking involved. Tamarind is soaked in water and the extracted water is mixed with jaggery to help cut the bitterness of the fried bitter gourd. Rasam is finally tempered and is served with steamed rice and dollop of ghee.
Makes: around 4 Servings of Bitter Gourd Tamarind Rasam.
Bitter Gourd 1 Small
Tamarind 3 inch Piece
Onion 1/2 of Small One
Green Chile 1
Turmeric Powder a big Pinch
Jaggery 2 inch Block
Salt to taste
Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Broken Dried Red Chiles 2 -3
Curry Leaves 5
Oil 1 Tbsp
Method of preparation:
Crush the jaggery into small pieces.
Remove stem, wash and slice the green chile.
Wash, lightly scrape, remove ends and finely chop the bitter gourd.
Peel and finely chop the onion.
Heat a tsp oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly and remove the mixture onto a bowl.
Heat remaining oil in the same pan, add bitter gourd.
Fr the bitter gourd on medium high heat till it turns golden brown around the edges.
Stir in chopped onion and fry till it turns translucent and remove the pan from heat.
Soak tamarind in a cup of warm water for sometime and extract all the juice discarding any veins.
In a mixing bowl, add the extracted tamarind juice, jaggery, turmeric powder, curry leaves and salt.
Stir in fried bitter gourd and onion mixture into the above bowl.
Stir in the tempering and adjust the consistency with water if necessary.
Serve bitter gourd tamarind rasam with steamed rice and dollop of ghee.
Notes: Make sure to fry the bitter gourd well before removing from heat.
Suggestions: Adjust tamarind or jaggery according to preference.
Variations: You can also boil the whole rasam for less than a minute to warm it up and change the taste.
Other Names: Bitter Gourd Tamarind Rasam, Kakara Kaya Pachi Pulusu.