A Special South Indian Rasa m imbibing the aroma of garlic, that is consumed for digestive disorders as well as good for healthy living. The unique flavor of the Garlic pulses is the Main theme of this Rasam.
Preparation Time: 20 minutes.
Cooking time: 5 minutes
Serves: 4 members
Ingredients:
Cooked Toor dal with water two cups (pressure cooked dal with half spoon of turmeric and castor oil 2 drops allowing three whistles)
Tamarind goose berry size
Garlic pulses 7 nos(Malai poondu variety)
Sesame oil one tablespoon
Roasted cumin seeds one spoon
Pepper powder one spoon
Mustard seeds one spoon
Asafoetida one pinch
Curry leaves 14 nos
Red chilly one
Coriander leaves chopped (optional)
Salt to taste
Procedure:
Soak Tamarind (goose berry size) in one cup of water for15 minutes
Pressure cook Toor dal with water, turmeric one spoon and two drops of castor oil for three whistles.
Set aside.
Boil two cups of water and put one red tomato and allow boiling until the tomato cooked.
Take the Tomato and add with tamarind that is soaked in water.
Mash tamarind and tomato and get the extract from it.
Peel off the garlic and grate them into tiny pieces.
Heat the oil in a pan over the medium flame.
Add mustard seeds to crackle.
Once it starts to crackle, Add red chilly split and curry leaves.
Switch off the flame to avoid burning.
Raise the flame and saute the garlic gratings for a minute.
Now add the tamarind tomato extract.
Add asafoetida, cumin powder, and pepper powder.
Add salt and one piece of jaggery.
Allow boiling for five minutes and finally add toor dal extract and finely chopped coriander leaves.
Allow boiling for a second and remove from the flame.
Garlic Rasam is ready to have with hot steamed rice.
Preparation Time: 20 minutes.
Cooking time: 5 minutes
Serves: 4 members
Ingredients:
Cooked Toor dal with water two cups (pressure cooked dal with half spoon of turmeric and castor oil 2 drops allowing three whistles)
Tamarind goose berry size
Garlic pulses 7 nos(Malai poondu variety)
Sesame oil one tablespoon
Roasted cumin seeds one spoon
Pepper powder one spoon
Mustard seeds one spoon
Asafoetida one pinch
Curry leaves 14 nos
Red chilly one
Coriander leaves chopped (optional)
Salt to taste
Procedure:
Soak Tamarind (goose berry size) in one cup of water for15 minutes
Pressure cook Toor dal with water, turmeric one spoon and two drops of castor oil for three whistles.
Set aside.
Boil two cups of water and put one red tomato and allow boiling until the tomato cooked.
Take the Tomato and add with tamarind that is soaked in water.
Mash tamarind and tomato and get the extract from it.
Peel off the garlic and grate them into tiny pieces.
Heat the oil in a pan over the medium flame.
Add mustard seeds to crackle.
Once it starts to crackle, Add red chilly split and curry leaves.
Switch off the flame to avoid burning.
Raise the flame and saute the garlic gratings for a minute.
Now add the tamarind tomato extract.
Add asafoetida, cumin powder, and pepper powder.
Add salt and one piece of jaggery.
Allow boiling for five minutes and finally add toor dal extract and finely chopped coriander leaves.
Allow boiling for a second and remove from the flame.
Garlic Rasam is ready to have with hot steamed rice.
