How To Make Hunase Saaru Recipe - Mysore Style Spicy Tamarind Rasam

To begin making the Hunase Saaru formula or Mysore Style scalding Tamarind Rasam first bring to temperature ghee in a kadai,  to this, toss in mustard seeds and cumin and allow it to crackle.Next, toss in asafoetida, curry leaves and red chillies and mix gently gently till they crisp up.toss in the prepared tamarind extract, 1.5 cups moisture along with the rasam dusting masala condiment, table salt, jaggery dusting masala condiment and bring the whole mixture to a heat to boiling point on a high bring to temperature.Allow it to bubble gently 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 masala condiment, tang and sweetness levels and adjust by adding rasam dusting masala condiment/chilli dusting masala condiment or jaggery, as required.Take it off the bring to temperature and dish up scalding as a drink accompanying a South Indian thali meal, or over Steamed Rice with a dollop of ghee.