Garlic Rasam
Ingredients
Tamarind - size of a very small lemon
Toor dhal - 1/2 cup pressure cooked and mashed and diluted
Sambar podi - 2 tsp
Garlic - 7-8 big pods
Tomato - 1 big
Jeera (cummin) - 3/4 tsp
Pepper corn - 1/4 tsp
Turmeric powder - a little
Hing (asafoetida) - a pinch
Curry leaves - a few
Coriander leavers - a handful
Method :
- Soak tamarind in water and extract moderate thick pulp.
- In 1 tsp oil fry jeera, pepper and garlic until garlic turns light brown and jeera splutters.
- Cool and grind the mixture with tomato in a blender.
- Boil the tamarind extract with turmeric powder, sambar podi and hing and salt.
- Pour the ground mixture and bring to a boil.
- Now add the diluted dal and boil again. (I add a little sugar to taste better).
- Season with spluttered mustard seeds (and /or jeera) and curry leaves in ghee.
- Garnish with coriander leaves at the end.
PS : Those who do not have sambar powder include 2 tsps of
dhania (coriander seeds), 1 tsp toor dhal when frying garlic and jeera
etc.
