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Garlic Rasam

Garlic rasam - பூண்டு ரசம்


   

A very healthy and very easy to make rasam suitable during cold weather and for people suffering from cold, flu,  loss of appetite or for people convalescing from flu or fever.
Ingredients for 4 adults
  1. Peeled garlic cloves - handful
  2. Toor dal 1/4 cup  
  3. Tamarind  -lemon size or Tamarind paste 3/4 to 1 teaspoon (less if you have more tomatoes)
  4. Sambhar powder* - 1 and  1/2 teaspoon( or more depending on your taste) 
  5. Mustard seeds 1 teaspoon
  6. Curry leaves - a few
  7. Coriander leaves - a few
  8. Oil - one teaspoons
  9. Turmeric powder - 1/2 teaspoon 
  10. Hing a small piece or powder 1/4 teaspoon ( two pinches).
  11. Ripe tomatoes 2 to 3 ( cut one tomato with sharp tomato knife into very small pieces for garnishing)

Pre-preparation:
  1. Dissolve the tamarind in 1 and  1/2  cups of water and keep it aside. ( if you are using raw tamarind, dissolve  using warm water, mash it with your fingers and filter to remove the debris and fibres)
  2. Clean the toor dal and put it in the cooker vessel.
  3. Add 2 cups of water and add the turmeric powder
  4. Pressure cook for 20 minutes ( till the dal becomes soft and mash able)
Preparation:
  1. In a suitable vessel pour the tamarind water.Add sambhar powder, salt the garlic cloves and the tomato pieces. Add a pinch of hing or hing powder. Let this boil for 10 minutes till the raw aroma of the sambhar powder disappears.
  2. Take out the dal, mash the dal with a hand churner or a thick spoon and pour this dal water into the boiling rasam.
  3. Add the curry leaves, Coriander leaves. 
  4. Cook in a low flame till the smell of the dal disappears and you see the rasam frothing with bubbles in them.
  5. Seasoning :  Pour a  teaspoon of oil or ghee  in a small skillet ( kadai, or an iron ladle specific for this purpose). Put the mustard seeds and a pinch of jeera. Wait till they splutter. Pour it over the rasam..
  6. You can now add the small tomato pieces and some more coriander leaves before serving.
This is best consumed hot  accompanied by dry roasted appalams / papads.

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