Garlic Rasam Food

POONDU RASAM

Steps:

• Heat 1/2 cup water and soak 1 tbsp tightly packed seedless tamarind in it. Cover and keep aside for 20 minutes.
• After 20 minutes, squeeze the softened tamarind very well in the water. Keep this tamaraind pulp aside.
• When the tamarind is soaking, make the ground rasam spice mix. Add 1 tsp black pepper, tsp cumin seeds, 2 to 3 garlic cloves and 2 dry red chilies, broken and deseeded in a small dry grinder or spice grinder.
• Grind to a coarse mixture. Keep aside.
• Crush lightly 8 to 10 garlic with or without peels in a mortar-pestle. Chop or crush the tomato.
• Heat 1 tbsp sesame oil in a pan or pot. Add 1/2 tsp mustard seeds and 1/2 tsp urad dal. Saute till the mustard seeds crackle and the urad dal turns to a maroonish color. Saute on a low flame.
• Then add 8 to 10 curry leaves, 1 to 2 dry red chilies and the crushed garlic.
• Saute till the garlic turns light brown.
• Then add 1 small to medium tomato (chopped or crushed). Also add 1/4 tsp turmeric powder and a pinch of asafoetida.
• Stir and saute till the tomatoes soften.
• Add the ground rasam spice mix. Stir very well and saute for a minute on a low flame.
• Now add the tamarind pulp and 1.5 to 2 cups water. Season with salt.
• On a medium flame, simmer the rasam for 5 to 6 minutes. While adding tamarind pulp, directly strain it with a tea strainer in the pan.
• When done, switch off the flame and add chopped coriander leaves.
• Serve garlic rasam hot with some steamed rice. You can also have it as a soup.

POONDU RASAM RECIPE

Steps:

• In a wide vessel add small gooseberry-sized tamarind soaked in warm water for 10 minutes.
•  Add little coriander leaves.
•  Grind 2 tomatoes and filter this through a metal strainer by adding 1 cup of water.
•  This will give a clear rasam without making it cloudy. If you want you can add it as it is.
•  Grind the pepper, cumin seeds, and curry leaves coarsely.
•  Add this to the vessel.
•  Peel the skin of the garlic and slightly crush them using a mortar and pestle and add it to the vessel.
•  Tear 2 red chili and drop it in the tomato mixture.
•  Add turmeric powder, asafoetida, and salt.
•  With clean hands nicely mix the tomato mixture for 2 minutes. This will bring out the flavors of the ingredients.
•  Transfer this to a pan and cook this till it froths up. Keep the flame low.
•  Once it froths up switch off the flame.
•  Temper with mustard seeds and add some coriander leaves.
•  You can add few chopped tomatoes to the top.
•  cover it and keep for 5 minutes and then serve the garlic rasam with hot rice.

GARLIC RASAM

Steps:

• First, soak the tamarind in 2 cups hot water for 15 minutes.
• Strain the tamarind water into another container squeezing as much liquid out of it as you can (I use a sieve).
• While the tamarind is soaking, heat the oil in a heavy skillet and add the ingredients in the paste.
• Cook 2-3 minutes or until the seeds begin to smell wonderful and toast.
• Blend to a find paste in a blender or coffee grinder.
• Now, add the salt and curry leaves to the tamarind water and heat for 15 minutes or so until the raw smell disappears.
• Meanwhile, sauté the garlic cloves in oil until golden.
• Add garlic and paste to the tamarind liquid and simmer until well blended.
• In the last seconds before serving heat 2 tsp oil on the stove, add mustard seeds and red chilies.
• When the mustard seeds turn grey and begin to pop add mixture to soup.

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.