Tuesday, December 24, 2013

garlic rasam/poondu rasam

Garlic rasam/poondu rasam


cooked toor dhal         -1/2 cup
tamarind paste             -1/2 tsp
tomato                          -2 finely chopped
cilantro                         -few finely chopped
curry leaves                  -few

for tempering:

oil/ghee                           - 1 tsp
mustard seeds                  -1/2 tsp
fenugreek seeds               -1/4 tsp
red chili                            -1
hing                                   -pinch

for roasting and grinding:

oil                                     -l/4 tsp
coriander seeds                -1 tsp
cumin seeds                      -1 tsp
peppercorns                     -1 tsp
chana dhal/bengal gram   -1 tsp
garlic cloves                     -6
curry leaves                      -few


  • In a pan heat oil and roast coriander seeds,cumin seeds,pepper corns and bengal gram until golden.Remove and keep it aside.

  • Lightly roast the garlic cloves in the same pan.now grind all the roasted ingredients with curry leaves into a paste.

  • In a kadai take the cooked toor dhal, tamarind paste,ground paste,chopped tomatoes,few chopped cilantro and curry leaves.

  • Crush it with your hands as much as possible and add water to it.cook it too a rolling boil.add desired salt and switch off the stove.

  • Simultaneously in a pan heat oil/ghee and allow mustard seeds to splutter.add the fenugreek seeds,red chili and hing.pour the tempering into the rasam.

  • Serve with rice and any sides of your choice.

Serves 5

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