HUNase Saaru – Tamarind Rasam


 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. 


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


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 and

4 thoughts on “HUNase Saaru – Tamarind Rasam

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s