Poondu rasam / garlic rasam - yet another quick recipe for a lazy Sunday lunch. I learned this from my mom and can be made in ten minutes. Poondu rasam accompanied by potato curry makes the lunch very special. If you caught a cold, I swear, this rasam is the best remedy. Let's see the recipe.
Ingredients:
Tamarind - a small lemon sized
Turmeric powder - 1/4 tsp
Rasam powder - 1.5 tsp
Salt - as required
Water - as required
Coriander leaves - for garnishing
For grinding:
Cumin seeds - 1 tsp
Garlic - 5 pods
Curry leaves - few
Pepper corns - 6
Preparation:
Soak tamarind in hot water for ten minutes. Extract the juice and discard the pulp.
Dry grind the items mentioned 'for grinding' for few seconds. This should be slightly coarse.
Method:
Take tamarind extract, add turmeric powder, rasam powder, salt and the coarsely ground garlic-cumin seeds mixture; mix well and let it boil in low flame.
Add water to attain the required consistency. When froth begins to form on the surface, switch off the flame. Do not let the rasam to boil in this stage.
Garnish with coriander leaves. Poondu rasam/ garlic rasam is ready to serve.
Note:
Ingredients:
Tamarind - a small lemon sized
Turmeric powder - 1/4 tsp
Rasam powder - 1.5 tsp
Salt - as required
Water - as required
Coriander leaves - for garnishing
For grinding:
Cumin seeds - 1 tsp
Garlic - 5 pods
Curry leaves - few
Pepper corns - 6
Preparation:
Soak tamarind in hot water for ten minutes. Extract the juice and discard the pulp.
Dry grind the items mentioned 'for grinding' for few seconds. This should be slightly coarse.
Method:
Take tamarind extract, add turmeric powder, rasam powder, salt and the coarsely ground garlic-cumin seeds mixture; mix well and let it boil in low flame.
Note:
- This quick rasam does not require seasoning.
- If required, heat a tsp of ghee, add mustard seeds, cumin seeds & curry leaves. When they crackle, pour over the rasam.
- You can also use sambar powder instead of rasam powder.
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