A unique variety of tangy Rasam. Rich in flavour and has lots of medicinal benefits. Garlic rasam is good for digestion and also a good remedy to cure cold. Atleast once a month, we should try and do this. We can serve Garlic rasam with hot rice and ghee or we can also serve this as as appetizer like a soup.
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| Poondu Rasam(Garlic Rasam) |
| Preparation Time | 10 mins |
| Cooking Time | 20 mins |
| Servings | 4 |
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| Poondu Rasam(Garlic Rasam) |
Tamarind - 1 small gooseberry size
Salt - to taste
For Grinding:
Ghee - 2 teaspoon
Thur dal - 2 teaspoon
Coriander seeds - 2 teaspoon
Red chilies - 3
Pepper - 1/2 teaspoon
Cumin Seeds - 1/2 teaspoon
Garlic pods - 10-15
Kandathippili - 1 small stick
Arisithipili - 1 small piece
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| Kandanthipilli & Arisithipilli |
For Seasoning:
Ghee - 1 teaspoon
Mustard seeds - 1 teaspoon
Method:
- Pour the ghee in the pan and add Thur dal, red chillies, coriander seeds, garlic pods, Kandathippili and arisithipili and fry till the thur dal turns golden brown color. Take the fried ingredients in a mixer
- Add peeled garlic pods to the pan and fry it for 2 minutes and add the garlic to the mixer
- Grid all the above ingredients along with pepper and cumin seeds and tamarind into a fine paste in a mixer
- Pour the remaining ghee in the pan and add the mustard seeds.
- When the mustard seeds finished sputtering, add the tamarind extract and salt and keep in flame for 5 minutes till the raw the smell of the tamarind goes off.
- Add the ground paste and keep the flame in medium low.
- When the mixture starts to boil, add required water to adjust the consistency.
- Now the delicious Poondu Rasam(Garlic Rasam) is ready to serve with plain rice.
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| Poondu Rasam(Garlic Rasam) |