Poondu Rasam

Poondu Rasam (Garlic Rasam)

             Ingredients:

1.       Tamarind: Size of a big lemon

2.       Garlic (Peeled) : 7 to 8 petals

3.       Toor Dal: 2 tbsps

4.       Jeera: 1 tsp

5.       Pepper: 2 tsps

6.       Curry Leaves: Few

7.       Red Chilly: 1 (medium sized)

8.       Salt

9.       Ghee

10.   Water

Preparation Procedure:

1.       Extract Tamarind essence by putting tamarind in warm water (say 400 ml).

2.       Add salt, very few curry leaves and boil the tamarind water for 10 mins.

3.       In a kadai, add 1 tsp of ghee and roast the Toor dal, pepper, Jeera and red chillies for 2 to 3 mins and take the roasted mix out of the kadai.

4.       Now, to the empty kadai, again add 2 tsps of Ghee and roast the garlic petals till they turn colour to light golden. This will ensure that the strong smell of garlic is reduced to an extent.

5.       Grind all the roasted ingredients together with a little curry leaves

6.       Add this paste to the boiling tamarind water and stir well and allow this to boil for 5 more mins stirring at regular intervals.

7.       Add 2 tsps of ghee in the kadai, add mustard seeds and while it starts spluttering, add it to the Rasam and add little more curry leaves to the Rasam and switch off the stove.

Do NOT add asafoedita since it may taste a little bitter