POONDU RASAM (GARLIC RASAM)
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- To make the spice paste: Heat the oil and fry the red chillies, peppercorns, coriander seeds, and Bengal gram dhal.
- Grind into a fine paste, adding the cumin seeds and curry leaves. Set aside.
- Add the salt to the tamarind juice and simmer on low heat till the raw smell of the tamarind disappears.
- Fry the garlic cloves in oil and add to the boiling tamarind juice.
- Mix in the ground spice paste. Simmer for 3 - 5 minutes. Add more water if the rasam is too thick.
- Heat the ghee and add all the ingredients for tempering. When the mustard seeds splutter, add to the rasam.
- Serve hot.
INGREDIENTS
- A lime-sized tamarind ball, soaked and juice extracted
- Salt to taste
- 22 garlic cloves
- 2 teaspoon Cooking oil for frying garlic
Spice Paste
- 1 teaspoon Cooking oil
- 4 dry red chillies
- 1 teaspoon black peppercorns
- 2 teaspoon coriander seeds
- 1 teaspoon Bengal gram dhal
- 1 teaspoon cumin seeds
- A few curry leaves
Tempering
- 1 teaspoon ghee
- 1 teaspoon mustard seeds
- 2 dry red chillies, halved
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