POONDU RASAM
Garlic rasam is a spiced, sour rasam variety seasoned with garlic and spices.
Provided by Dassana Amit
Categories Side Dish
Time 35m
Number Of Ingredients 18
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.
POONDU RASAM RECIPE
Flavourful South Indian rasam recipe, pairs well with hot rice
Provided by Jeyashri suresh
Categories Lunch | Dinner Main Course
Time 35m
Number Of Ingredients 13
Steps:
- In a wide vessel add small gooseberry-sized tamarind soaked in warm water for 10 minutes.
- Add little coriander leaves.
- Grind 2 tomatoes and filter this through a metal strainer by adding 1 cup of water.
- This will give a clear rasam without making it cloudy. If you want you can add it as it is.
- Grind the pepper, cumin seeds, and curry leaves coarsely.
- Add this to the vessel.
- Peel the skin of the garlic and slightly crush them using a mortar and pestle and add it to the vessel.
- Tear 2 red chili and drop it in the tomato mixture.
- Add turmeric powder, asafoetida, and salt.
- With clean hands nicely mix the tomato mixture for 2 minutes. This will bring out the flavors of the ingredients.
- Transfer this to a pan and cook this till it froths up. Keep the flame low.
- Once it froths up switch off the flame.
- Temper with mustard seeds and add some coriander leaves.
- You can add few chopped tomatoes to the top.
- cover it and keep for 5 minutes and then serve the garlic rasam with hot rice.
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- Grind the cumin and pepper in a mortar and pestle. Also roughly crush the garlic cloves along with its peel. Soak tamarind in 1 cup of water for 20 minutes. Squeeze the tamarind to make tamarind pulp. Discard the seeds and the pith. Add 2 cups of water to the tamarind pulp. Set aside. We have 3 cups of liquid now.
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