Hunase Saaru Recipe - Mysore Style Spicy Tamarind Rasam
Hunase Saaru Recipe is essentially a tamarind rasam, made with the addition of rasam masala, with an authentic tadka of mustard seeds, curry leaves an asafoetida, all of which add to the lovely flavour profile of this rasam.
Hunase Saaru Recipe or Spicy Tamarind Saaru or Rasam is a quick comforting hot South Indian broth popularly made in Mysore and across South India. It is tangy, sweet, spicy and best had piping hot. Perfect for a bout of the sniffles or a sore throat, its warmth can be comforting and healing during the winter.
Hunase Saaru Recipe can be had as a warm drink accompanying a South Indian thali meal, or even simply served over Steamed Rice with a dollop of ghee.
Explore some other varieties of Rasam such as
- 1/2 cup Tamarind , soaked and pulped (you can also try this recipe for preparing tamarind water)
- 1 tablespoon Cumin seeds (Jeera)
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 pinch Asafoetida (hing)
- 12 Curry leaves
- 4 Dry Red Chillies
- 1 teaspoon Rasam Powder , or red chilly powder
- 2 tablespoon Jaggery , powdered
- Salt , to taste
- 1 tablespoon Ghee
How to make Hunase Saaru Recipe - Mysore Style Spicy Tamarind Rasam
To begin making the Hunase Saaru Recipe or Mysore Style Spicy Tamarind Rasam first heat ghee in a kadai, to this, add mustard seeds and cumin and allow it to crackle.
Next, add asafoetida, curry leaves and red chillies and stir gently till they crisp up.
Add the prepared tamarind extract, 1.5 cups water along with the rasam powder, salt, jaggery powder and bring the whole mixture to a boil on a high heat.
Allow it to simmer for 5 to 10 mins till the quantity reduces to 3/4th its original volume. By now the tamarind will lose its raw smell and the spices will be well amalgamated.
Taste the rasam for spice, tang and sweetness levels and adjust by adding rasam powder/chilli powder or jaggery, as required.
Take it off the heat and serve hot as a drink accompanying a South Indian thali meal, or over Steamed Rice with a dollop of ghee.