Garlic rasam/Poondu Rasam
This is a very easy to make rasam redolent with the aroma of freshly ground garlic, lentils and spices. This rasam offers us the amazing health benefits of garlic. Regular consumption of garlic helps in lowering cholesterol. It is quite an effective remedy for combating common colds and indigestion issues. This Rasam serves pretty well as an appetizer also. This Rasam is pretty light on the stomach, as we are not adding cooked dal. It comes in really handy for folks with nausea and other digestive issues.
Proceeding to the recipe,
Ingredients:
Tomato- 1 chopped
Tamarind- a small lime sized ball. (Store bought tamarind paste works as well. You can use 1 tsp of this paste)
Jaggery-a small lump (optional)
Salt- to taste
Asafoetida- a small pinch
Cilantro/kothamalli- for garnish (optional)
Ingredients (to be roast in ghee):
Toor dal (Thuvaramparuppu) - 1tsp
Channa dal (Kadalaiparuppu)- 1 tsp
Coriander seeds (Dhaniya)- 2 tsps
Black pepper-1 tsp
Red chillies- 2
Cumin seeds- 1tsp
Garlic- 4 cloves (skin peeled and washed)
Roast these ingredients in ghee. Once it cools down, grind them to a fine paste adding little water. The spice paste for the Rasam is ready.
Ingredients (for seasoning):
Mustard seeds- 1 tsp
Ghee - 2 tsps
Preparation
Heat some ghee. Add mustard seeds, and after it splutters, pour this seasoning over the rasam. Garnish with chopped cilantro.
Serve piping hot with rice and some simple stir fry.
Notes:
1. You may add more cloves of garlic, if you want a stronger flavor.
2. You can reduce the no. of red chillies to be added, because we are adding black pepper as well.
3. Jaggery helps in balancing out the spiciness of this Rasam. Skip it, if you prefer a spicy rasam.
This is a very easy to make rasam redolent with the aroma of freshly ground garlic, lentils and spices. This rasam offers us the amazing health benefits of garlic. Regular consumption of garlic helps in lowering cholesterol. It is quite an effective remedy for combating common colds and indigestion issues. This Rasam serves pretty well as an appetizer also. This Rasam is pretty light on the stomach, as we are not adding cooked dal. It comes in really handy for folks with nausea and other digestive issues.
Proceeding to the recipe,
Ingredients:
Tomato- 1 chopped
Tamarind- a small lime sized ball. (Store bought tamarind paste works as well. You can use 1 tsp of this paste)
Jaggery-a small lump (optional)
Salt- to taste
Asafoetida- a small pinch
Cilantro/kothamalli- for garnish (optional)
Ingredients (to be roast in ghee):
Toor dal (Thuvaramparuppu) - 1tsp
Channa dal (Kadalaiparuppu)- 1 tsp
Coriander seeds (Dhaniya)- 2 tsps
Black pepper-1 tsp
Red chillies- 2
Cumin seeds- 1tsp
Garlic- 4 cloves (skin peeled and washed)
Roast these ingredients in ghee. Once it cools down, grind them to a fine paste adding little water. The spice paste for the Rasam is ready.
Ingredients (for seasoning):
Mustard seeds- 1 tsp
Ghee - 2 tsps
Preparation
In a vessel, add water, chopped tomatoes, tamarind extract/paste, salt, and let it boil for a while. Once the raw smell of tamarind leaves, add the already prepared spice paste
Stir well to make sure the flavors come together. Add the jaggery, if using. Mix well and add more water, as needed. Cook on a low flame until the rasam starts to appear frothy (you can see bubbles appearing on the top). Switch off the stove at this stage.
Heat some ghee. Add mustard seeds, and after it splutters, pour this seasoning over the rasam. Garnish with chopped cilantro.
Serve piping hot with rice and some simple stir fry.
Notes:
1. You may add more cloves of garlic, if you want a stronger flavor.
2. You can reduce the no. of red chillies to be added, because we are adding black pepper as well.
3. Jaggery helps in balancing out the spiciness of this Rasam. Skip it, if you prefer a spicy rasam.
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