GARLIC / POONDU RASAM
Garlic / Poondu Rasam is the most simple and easy rasam variety that can be made very quickly. It is made of freshly grinded paste along with tangy taste. This is good for health and also best for cold. The combination of garlic and pepper gives nice flavor to this rasam. It goes well with plain rice and appalam. Also we can have this rasam as a soup. Lets look at the steps of making this rasam.
Preparation Time : 15 mints | Cooking Time : 20 mints | Serves : 3
Ingredients :
Oil / Ghee – 1 tbspn Mustard seeds – 1 tspn
Cumin seeds – 1/2 tspn
Red Chili – 1
Green chili - 1 slit Turmeric powder – 1/4 tspn Hing – 1/4 tspn Curry leaves – few Garlic – 2 pearls ( crushed with skin ) Tomato – 1 small chopped roughly
Tamarind – small gooseberry size Coriander leaves – few chopped Salt – to taste
Water – as needed
To Grind :
Garlic – 5 pearls
Toor dal – 1 tspn Pepper Corns – 1/2 tspn Jeera – 1 tspn
Method :
1. Add the ingredients listed under ‘to grind’ to the blender. Grind it to a coarse mixture.Set aside. Soak tamarind in hot water for 15-20 minutes. Extract 1 cup of tamarind juice and discard the pulp. Add the tomatoes,crushed garlic,g.chili,curry leaves and turmeric to the tamarind extract.
2. Boil the tamarind mixture till the raw smell goes and the tomatoes become soft. Add the coarsely ground mixture and cook in low flame for 3 mints. Then add the required water(around 1.5 cups), salt ,hing and chopped coriander leaves.
3. When you see froth forming on the surface, turn off the gas. Heat a tsp of ghee, add mustard seeds, cumin seeds, when it sizzles, add red chili and pour it over the rasam.
Garlic rasam is ready to serve...!!
My Notes :
1. You can also add the grinded mixture while adding tomatoes.
2. Make sure the raw smell of the tamarind and grinded mixture goes well. Also tomatoes are cooked well.
3. Instead of adding chopped tomatoes you can add tomato puree.
4. Do not boil the rasam as it will not taste good.
