Saturday, September 10, 2011

Garlic Rasam

Ingredients

Part 1 - Tamarind Extract
  • Tamarind - lemon sized ball
  • Water - 5 cups
  • Salt - as required
Part 2 - Paste
  • Ghee - 2 tablespoons
  • Garlic - 10 cloves
  • Dhaniya/Coriander seeds - 4 teaspoons
  • Jeera/Cumin seeds - 2 teaspoons
  • Pepper - 10 cloves
  • Tomato - 1
Part 3 (Optional)
  • Toor Dhal - 1/4 cup
  • Methi seeds - 1/2 teaspoon
  • Turmeric powder - a pinch
  • Oil - a drop
  • Water - to immerse the contents
Pressure cook toor dhal with the rest of the items for 4 whistles.Once done take it out and mash the dhal.Pour 2 cups of water and mix well


Part 4 - Seasoning
  • Oil - 1 teaspoon
  • Mustard seeds - 1 teaspoon
  • Hing - little
  • Curry leaves - few
Part 5 -Garnish
  • Chopped coriander leaves - few
Method
  • Soak tamarind in 1/2 cup of water for 15 minutes
  • Meanwhile fry garlic in ghee and grind with the items mentioned
  • Cool it and grind into fine paste using water in a mixer

  • Extract tamarind juice and dilute it with remaining water
  • Add the grounded paste to the tamarind extract and boil it well in a medium flame till the raw smell goes.It takes about 10 minutes
  • Now add salt and mix well for 2 minutes
  • Pour toor water dhall if needed and boil it once
  • In a separate kadai season the given items and then add it to rasam.Just give a boil
  • Add finely chopped coriander leaves and switch off the stove
  • Hot Garlic Rasam is ready.Mix it with plain rice and serve