Preparation Time: 10 mins
Cook Time: 10 mins
Yields: 2 Servings
Ingredients:
Table 1: To Grind
Garlic cloves | 4 to 6 |
Black Pepper | Milagu | 1 tsp |
Cumin seeds | Seeragam | 1/2 tsp |
Table 2:
Oil | 2 tsp |
Mustard | Kadugu | 1/4 tsp |
Curry Leaves | 3-5 |
Asafoetida | Hing | Pinch |
Tamarind | Half Lemon size |
Salt | As needed |
Turmeric powder | 1/4 tsp |
Coriander powder | 1 tsp |
Instructions:
- Grind garlic cloves, black pepper and cumin seeds into coarse paste using mortar and pestle.
- Soak tamarind in hot water and extract tamarind juice. Discard seeds and fibres.
- Add asafoedita powder and fry for a min. Add tamarind juice.
- Add salt, coriander powder and turmeric powder. Allow rasam to boil for 2 mins and simmer for 5 mins.
Poondu Rasam | Garlic Rasam
Tips:
Adjust pepper to your taste.
Adjust pepper to your taste.
Am inviting myself to ur place, my comforting food..
ReplyDeleteI will need to garlicky rasam for the next day after Deepavali. In fact, I was just planning to make it this Sunday. Will try this version, a good change and most welcomed.
ReplyDeleteSuch a comforting rasam, simple garlic rasam and vathal will make my day... awesome dear...
ReplyDeletenice comforting rasam :)
ReplyDeletegarlic is one my favorite flavor...am sure the rasam must have been tasty...
ReplyDeleteoh! egg , rasam and rice.. what a combo. YUM! looks delcious
ReplyDeletePoondu rasam looks very inviting.
ReplyDeletedelicious and flavorful rasam..
ReplyDeleteit is very very nice aroma
ReplyDeletegood
ReplyDelete