Sunday, April 18, 2010

Garlic Rasam




Ingredients

  • Tomatoes - 2 medium size 
  • Tamarind - big gooseberry size  
  • Garlic - 5 (Slightly crushed & chopped into thin round slices) 
  • Curry leaves - 2 spring 
  • Mustard - 1/4 tsp 
  • Pepper corn - 1/4 tsp 
  • Cumin - 1/4 tsp 
  • Coriander seeds -1/4 tsp 
  • Oil - as required 
  • Ghee - 2 tsp
  • Fenugreek seeds - 2 pinches 
  • Green chillies - 2 (slitted) 
  • Hing - 3 pinches 
  • Coriander leaves - 2 tbsp (chopped) 
  • Salt for taste 

Method 
  • Boil the tomatoes with salt. 
  • Allow it to cool & mash it completely. 
  • Soak tamarind in the hot water & keep aside. 
  • Make a powder of coriander, cumin & pepper. 
  • Now filter the tamarind water & mix it with the tomato. 
  • Add green chillies in the tamarind water. 
  • Add salt & check for the taste. 
  • Add more water if needed. 
  • Heat oil to the pan & splutter mustard & urad dal. 
  • Add fenugreek seeds, crushed garlic & curry leaves. Wait for it to become golden brown in color. 
  • Now pour in the tomato water. 
  • Allow it to boil. 
  • When the water starts bubbling, add the powdered spices. 
  • Allow it to boil for 1 more minute. 
  • Remove from flame. 
  • Heat 2 tsp of ghee in a separate pan & add the chopped garlic & curry leaves. 
  • Fry till it becomes golden brown in color. 
  • Add it to the rasam. 
  • Sprinkle the chopped coriander leaves & serve it with rice. 

Tips for the recipe - Country tomatoes are good for this recipe.

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