Indian Recipes

Mysore-Style Hunase Saaru: Spicy Tamarind Rasam Delight

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Hunase Saaru Recipe – Mysore Style Spicy Tamarind Rasam

Dive into the delightful world of Karnataka cuisine with this traditional Hunase Saaru, a Mysore-style spicy tamarind rasam that embodies the perfect balance of tanginess, spiciness, and a hint of sweetness. This beloved South Indian dish is not only a flavorful accompaniment to your meal but also serves as a comforting drink on a rainy day. Let’s explore how to prepare this aromatic and invigorating dish that will tantalize your taste buds and warm your heart.

Ingredients

Ingredient Quantity
Tamarind (soaked and pulped) 1/2 cup
Cumin seeds (Jeera) 1 tablespoon
Mustard seeds 1 teaspoon
Asafoetida (hing) 1 pinch
Curry leaves 12 leaves
Dry Red Chillies 4
Rasam Powder or red chilly powder 1 teaspoon
Jaggery (powdered) 2 tablespoons
Salt To taste
Ghee 1 tablespoon

Nutritional Information

Nutrient Per Serving (Approx.)
Calories 120
Protein 2 g
Carbohydrates 28 g
Dietary Fiber 2 g
Sugars 10 g
Fat 4 g
Sodium 100 mg

Preparation Time

Activity Time (Minutes)
Preparation 10
Cooking 20
Total 30

Servings

Serving Size Number of Servings
1 bowl 2

Instructions

To embark on your culinary journey of making Hunase Saaru, follow these step-by-step instructions, which will guide you through the process of creating this delicious rasam that embodies the essence of Mysore cooking.

  1. Heat the Ghee: Begin by heating 1 tablespoon of ghee in a kadai (a deep, circular cooking vessel) over medium heat. The rich aroma of ghee will elevate the flavors of your dish.

  2. Add the Seeds: Once the ghee is hot, add 1 teaspoon of mustard seeds and 1 tablespoon of cumin seeds to the kadai. Allow the seeds to crackle and pop, releasing their aromatic oils and intensifying the base of your rasam.

  3. Incorporate Spices: After the mustard seeds have crackled, add a pinch of asafoetida, 12 curry leaves, and 4 dry red chillies to the mixture. Gently stir these ingredients, allowing them to crisp up and infuse their flavors into the ghee.

  4. Prepare the Rasam Base: Pour in the prepared tamarind extract along with 1.5 cups of water. This step is crucial, as the tamarind provides the characteristic tanginess of the rasam. Add 1 teaspoon of rasam powder (or red chilly powder), 2 tablespoons of powdered jaggery, and salt to taste. The jaggery adds a hint of sweetness that beautifully balances the tangy and spicy flavors.

  5. Bring to a Boil: Increase the heat and bring the entire mixture to a boil. The bubbling rasam will release fragrant aromas that will fill your kitchen with anticipation.

  6. Simmer for Depth of Flavor: Once boiling, reduce the heat and let the rasam simmer for 5 to 10 minutes. This allows the flavors to meld together and the quantity to reduce to about three-quarters of its original volume. During this time, the raw smell of tamarind will dissipate, leaving behind a rich and flavorful broth.

  7. Taste and Adjust: As your rasam simmers, taste it for spice, tang, and sweetness. Adjust the flavors by adding more rasam powder, red chilly powder, or jaggery as needed to achieve the desired balance.

  8. Serve and Enjoy: Remove the rasam from heat and serve it hot. You can enjoy it as a warm, comforting drink alongside a traditional South Indian thali meal, or ladle it over steamed rice with a dollop of ghee for a fulfilling experience.

This Hunase Saaru is not just a dish; it is a celebration of flavors that captures the spirit of Karnataka. Each sip or bite transports you to the vibrant streets of Mysore, where food is crafted with love and tradition. Enjoy your culinary creation, and let this spicy tamarind rasam bring warmth and joy to your dining table!

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