Garlic Rasam
Friday, August 14, 2015
Garlic Rasam is not a regular in our household. We love our Mysore style Saaru or Rasam way too much & its made atleast thrice a week. I was craving for a really good Garlicky Rasam last week since the weather in Bangalore is just awesome. Its been raining quite a bit & that nip in the air makes us crave good food.
We always make Rasam with a good amount of Tomatoes & Lentils. And, that's how we've always liked it. So, I've added a bit of roasted lentils to the spice mixture to slightly thicken the texture & give it some taste
You Will Need:
- 1 Big Tomato
- 8-10 cloves of Garlic
- A pinch of Turmeric Powder
- A sprig of Curry Leaves
- Chopped Fresh Coriander
- A small piece of Jaggery
- A Lemon sized Ball of Tamarind
- 1 tsp cooking Oil
- Salt to taste
To Roast & Grind:
- 2 tsp Coriander Seeds
- 2 tsp Tuvar Dal
- 1/2 tsp Black Pepper
- 1/2 tsp Cumin Seeds
- 4-5 Dry Red Chilies
To Temper:
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- A pinch of Asafoetida/Hing
- 1 tsp Ghee
How To:
Soak Tamarind in lukewarm water for about 10 minutes. Meanwhile, In a Pan, dry roast all the ingredients mentioned in the list one at a time till they are aromatic. Each of them should take less than a minute. Set aside to cool. Pulse in the mixer into a fine powder
In the same pan, heat a tsp of oil, add garlic & saute for a minute. Now, add chopped tomatoes & turmeric. Saute till the tomatoes are soft. Turn off the flame. Add this into the mixer along with the ground powder & adding very little water, grind into a smooth paste.
Extract juice from tamarind & add about 1 cup of water to the tamarind extract & bring it to a boil. Now add the ground paste, Jaggery & salt to taste. Simmer for about 10-12 minutes on low flame. Add chopped coriander & curry leaves a few minutes before you turn off the heat.
Heat Ghee in a small pan & temper with mustard seeds, cumin seeds & Asafoetida. Add it to the Rasam & give it a stir. Serve Hot with Steamed Rice
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