Rasam Helens 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.

RASAM- HELEN'S RECIPE

Steps:

• Cook dal in water until very soft.
• Mix thoroughly to a smooth consistancy.
• Add 6 cups of water.
• Cut the green chilies lengthwise and the tomatoes into medium size squares.
• Add to dal.
• Heat the ghee and put in the mustard seed and when they splutter, add the asafoetida and curry leaves.
• Add the dal, turmeric powder, salt and pepper.
• Cook for 15-20 minutes on medium heat.
• Squeeze in the juice of a lime if you'd like.
• For Dal-Rasam, the method is absolutely the same, only aedd 6 cups of tamarind water to the cooked dal.
• This tastes better than ordinary rasam.