Garlic Rasam

Ingredients

• 15-20 cloves garlic
• 2 tablespoons split pigeon pea soaked
• 1 medium tomato cubed
• 2 teaspoons tamarind pulp
• Salt to taste
• 1 pinch asafoetida
• 1/4 teaspoon turmeric powder
• For rasam powder
• 1 teaspoon cumin seeds
• 6-8 black peppercorns
• 4 dried red chillies
• 1 tablespoon coriander seeds
• 1 teaspoon split bengal gram (chana dal)
• For tempering
• 1/2 teaspoon mustard seeds
• 2 dried red chillies
• 1 sprig curry leaves

Method

1. Peel garlic and sauté in about half tablespoon of ghee for a minute. Remove and keep aside.
2. Boil dal in one cup of water, covered, till soft. Mash and reserve along with the water.
3. Soak tamarind in one cup of warm water, remove the pulp, strain and reserve. This is tamarind water.
4. Heat one tablespoon ghee and fry the rasam powder ingredients to a light brown, cool and pound to a powder.
5. Add three more cups of water to tamarind water and boil it with salt, asafoetida and the masala powder for five minutes or till the tamarind smell goes. Add the garlic and continue to simmer.
6. Add mashed dal to the rasam. Bring to a boil. Reduce heat and simmer for five minutes.
7. Heat the remaining ghee and temper with mustard seeds, red chillies and curry leaves and add to the rasam.Cover immediately to trap the flavors and serve piping hot.

Nutrition Info