Garlic Rasam

                                   




INGREDIENTS
for coarsely ground rasam spice mixture:
  • 1 tsp black pepper
  • 1 tsp cumin seeds/jeera
  • 2 to 3 garlic cloves/lahsun
  • 2 dry red chilies, broken and deseeded
for tamarind pulp:
  • ½ cup water
  • 1 tbsp tightly packed seedless tamarind
tempering and other ingredients:
  • 1 tbsp sesame oil
  • ½ tsp mustard seeds
  • ½ tsp urad dal/husked and split black gram
  • 8 to 10 curry leaves/kadi patta
  • 1 to 2 dry red chilies
  • 8 to 10 garlic, crushed lightly, with or without peels
  • 1 small to medium tomato, chopped or crushed
  • ¼ tsp turmeric powder/haldi
  • a pinch of asafoetida/hing
  • 1.5 to 2 cups water
  • salt as required
  • 1 to 2 tbsp chopped coriander leaves

METHOD

preparing tamarind pulp:
  1. heat ½ cup water and soak 1 tbsp tightly packed seedless tamarind in it. cover and keep aside for 20 minutes.
  2. after 20 minutes, squeeze the softened tamarind very well in the water. keep this tamaraind pulp aside.
preparing ground rasam spice mix and prepping:
  1. when the tamarind is soaking, make the ground rasam spice mix. add 1 tsp black pepper, tsp cumin seeds, 2 to 3 garlic cloves and 2 dry red chilies, broken and deseeded in a small dry grinder or spice grinder.
  2. grind to a coarse mixture. keep aside.
  3. crush lightly 8 to 10 garlic with or without peels in a mortar-pestle. chop or crush the tomato.
seasoning and preparing rasam:
  1. heat 1 tbsp sesame oil in a pan or pot. add ½ tsp mustard seeds and ½ tsp urad dal. saute till the mustard seeds crackle and the urad dal turns to a maroonish color. saute on a low flame.
  2. then add 8 to 10 curry leaves, 1 to 2 dry red chilies and the crushed garlic.
  3. saute till the garlic turns light brown.
  4. then add 1 small to medium tomato (chopped or crushed). also add ¼ tsp turmeric powder and a pinch of asafoetida.
  5. stir and saute till the tomatoes soften.
  6. add the ground rasam spice mix. stir very well and saute for a minute on a low flame.
  7. now add the tamarind pulp and 1.5 to 2 cups water. season with salt.
  8. on a medium flame, simmer garlic rasam for 5 to 6 minutes. while adding tamarind pulp, directly strain it with a tea strainer in the pan.
  9. when done, switch off the flame and add chopped coriander leaves.
  10. serve garlic rasam hot with some steamed rice. you can also have garlic rasam as a soup.

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