Poondu Rasam Recipes

POONDU RASAM

Steps:

• Heat 1/2 cup water and soak 1 tbsp tightly packed seedless tamarind in it. Cover and keep aside for 20 minutes.
• After 20 minutes, squeeze the softened tamarind very well in the water. Keep this tamaraind pulp aside.
• 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.
• Grind to a coarse mixture. Keep aside.
• Crush lightly 8 to 10 garlic with or without peels in a mortar-pestle. Chop or crush the tomato.
• Heat 1 tbsp sesame oil in a pan or pot. Add 1/2 tsp mustard seeds and 1/2 tsp urad dal. Saute till the mustard seeds crackle and the urad dal turns to a maroonish color. Saute on a low flame.
• Then add 8 to 10 curry leaves, 1 to 2 dry red chilies and the crushed garlic.
• Saute till the garlic turns light brown.
• Then add 1 small to medium tomato (chopped or crushed). Also add 1/4 tsp turmeric powder and a pinch of asafoetida.
• Stir and saute till the tomatoes soften.
• Add the ground rasam spice mix. Stir very well and saute for a minute on a low flame.
• Now add the tamarind pulp and 1.5 to 2 cups water. Season with salt.
• On a medium flame, simmer the rasam for 5 to 6 minutes. While adding tamarind pulp, directly strain it with a tea strainer in the pan.
• When done, switch off the flame and add chopped coriander leaves.
• Serve garlic rasam hot with some steamed rice. You can also have it as a soup.

GARLIC RASAM, SOUTH INDIAN POONDU RASAM

Steps:

• For the masalaHeat the oil in a non-stick pan, add all the ingredients and sauté on a slow flame for 2 to 3 minutes or till they release flavor. Keep aside.Allow it to cool slightly and then blend in a mixer to a smooth powder.
• How to proceedTo make garlic rasam, heat the oil in a small non-stick pan, add the garlic and sauté on a medium flame for 2 minutes or till they turn golden brown in colour. Remove and keep aside.Combine the tamarind water and the salt in a deep non- stick pan, mix well and cook on a slow flame 7 to 8 minutes or till the raw smell of tamarind disappears.Add the sautéed garlic and the prepared masala, mix well and simmer for another 4 to 5 minutes or till the mixture thickens.For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds.When the seeds crackle, add the red chillies and sauté for a few seconds.Pour the tempering over the boiling garlic rasam, mix well and simmer for another minute. Serve hot.