Monday, November 17, 2014

Garlic Rasam/Poondu Rasam

                                                            Garlic rasam is one of my favourite rasam.My mother used to make it once a week especially on Sundays when everyone is at home more for its medicinal values.
It helps in digestion,cough cold etc.sometimes she just used to add some boiled garlic to the normal paruppu rasam.My aunt(athai) is a specialist in making this  Garlic rasam.She used to make it with two other spices "kandathippili" and "Arisithippili".She used to make it really spicy and mix it with some mashed rice and ghee and make us drink in our empty stomach so that we feel really hungry for  sunday feast!!!!!



You will Need
  • Lemon sized ball of Tamarind
  • Two tbs of Turdhal
  • Two bulbs of Garlic
  • 1/4 tsp Turmeric powder
  • Salt to taste

To Roast and Powder
  • 3/4 tsp Black Pepper
  • 1 tsp Coriander Seeds
  • 4 to 5 Red Chillies
  • 1 tsp Channa dhal
  • 4-5 sticks of Kandathippilli
  • 3-4 Sticks of Arisi thippilli
  • 1 tsp Cumin seeds
  • Few CurryLeaves

To Temper
  • One tsp Ghee
  • One tsp Mustard Seeds
  • One tps Cumin seeds
  • Few Red chillies


How to
1.Soak the Tamarind in hot water for half an hour
2.Peel theskin of the garlic and keep aside.
3.Boil the turdhal with lots of water and tumeric powder in a pressure cooker.
4.Along with the turdhal in another deep plate boil the garlic also in the cooker.Alternatively you can also saute the garlic pods in ghee and boil it in tamarind water.we do not like the smell so we boil it.
5.These are the the two herbs Kandthipilli and Arisithipilli you get in the Nattu marundu kadai or shop.If it is not available you can proceed with other ingredients it still tastes good you will only not get the special flavour of those herbs.
6.Roast the channa dal,chillies,pepper and coriander seeds,kandathippili and arisithipilli in a tsp of ghee and allow it to cool.
7.Once it cools powder them along with cumin seeds and curry leaves no need to roast them both.

8.Extract pulp fromthe soaked tamarind three times(little watery) and start boiling it in a sauce pan with turmeric powder and salt.
9.Once the raw smell of thetamarind goes lower te flame and add the powder.
10.Mashe the boiled garlic and add to the rasam.

11.Mash the boiled dal also and add it to the rasam

12.Heat one tsp of ghee and crackle mustard seeds and cumin seeds and red chillies.
13.Pour over the rasam and swich off the stove.Check for salt.
Enjoy the rasam with some hot rice and ghee with some papad.

Notes

  • You can boil or saute the garlic according to your wish.
  • You can buy these two herbs and store it in your freezer for a year.
  • If it is not available you can still have a tasty rasam.
  • Best  served when you are having a soar throat,cold and cough.
  • If you want you can some chopped tomatoes in the rasam.

1 comment:

Jayanthi Sindhiya said...

I am great fan of rasam. Your rasam looks awesome ,will try