Monday, February 20, 2012

Garlic Rasam/Poondu Rasam

My daughter's favourite...since it has the garlic flavour. Very easy to make ND PLEASE MY DAUGHTER:-)
INGREDIENTS
Tamarind marble sized
Curry leaves few
Asafoetida 1/4 tsp
FOR RASAM POWDER
Tuvar dal/ Red gram dal 2 tsp
Red chilli 2
Pepper 1 tsp
Cumin 1 tsp
Garlic 2 cloves
Oil 1 tsp
Curry leaves few
Salt to taste
FOR TEMPERING
Ghee/ Oil 2tsp
Mustard seeds 1 tsp
Cumin Seeds 1tsp
PREPARATION
Soak the tamarind in luke warm water for 15-20 minutes.
Squeeze it well and get the extract. If need be add more water to get the remaining extract. Add water to this to make 2-3 cups of thin tamarind juice. Keep it aside
Heat oil in a pan and roast the dal, pepper, chillies, cumin seeds till the dhal turns light brown in colour. Now add the curry leaves, garlic and roast for 1 minute in medium lame. Switch of the fire and let it cool.Powder it coarsely and keep aside
Now transfer the tamarind juice to a small pan and boil it till the raw smell of the tamarind goes away. Add salt and asafoetida to this and boil for 1 minute.
Now reduce the flame, add the above rasam powder and let it cook for another 2 minutes in a low flame. The trick is not to let this rasam mixture BOIl.It should just keep heating.Now add the curry leaves and switch of the fire.
Heat Ghee/Oil in a pan/kadai. Add mustard seeds and when it crackles add the cumin seeds and pour this hot mixture into the prepared rasam
Serve hot with rice and curry!!!!!
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