Fast Rasam Food

GARLIC RASAM

Steps:

• Prepare the rasam base: Using a coffee or spice grinder, pulverize the dal, peppercorns, cumin and coriander, and set aside.
• Heat the ghee in a medium saucepan over medium-low. Add the garlic, and gently fry until soft and cooked through, about 5 minutes.
• In a bowl, whisk the tamarind paste to dissolve with 1 cup warm water, and pour through a strainer into the cooked garlic. Add the reserved spice mixture and 3 more cups water, and bring to a boil over medium. Add turmeric and salt, and simmer until the rasam foams, then turn off the heat. Taste, and adjust seasoning with salt, if needed.
• Prepare the tempering: In a small pan, heat 1 teaspoon ghee over medium, and fry the chiles, mustard seeds and curry leaves (if using). When the mustard seeds pop, in about 30 seconds, scrape the entire seasoning mixture into the hot rasam, and stir well. Enjoy plain, or with rice.

FAST RASAM

Steps:

• In a medium size saucepan put the oil, mustard seeds, cumin seeds, methi seeds (also known as fenugreek seeds), chana dal, and the dried red chili pieces.
• Heat over high heat until the mustard seeds pop for about 15 seconds.
• Quickly stir in the water and tamarind paste.
• Add the turmeric, salt and rasam powder (available at Indian spice stores), and stir again.
• The recipe ingredients state to add 1 Tablespoon sambhar powder, but it should actually be rasam powder.
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• Bring the liquid to a boil, reduce heat and simmer 5-10 minutes.
• Add the tomato juice and simmer 5 more minutes.
• Turn off heat and garnish with the cilantro.
• Instead of the dried red chili pieces, you can use one or two serrano chilies, sliced in half length-wise.
• If you have tomatoes that you want to use up, increase the water to 4 cups, eliminate the tomato juice, and add the tomatoes after the mustard seeds have popped.