Friday, February 13, 2009

Garlic rasam

Rasam prepared in iya sombu(alloy made up of tin) tastes great.But we should be very careful when preparing rasam in it coz if we cook it high flame it melts.So we got to cook in slow flame.Never want to take a chance cook in ordinary vessel & transfer it to iya sombu.That way too we get the same taste.

Garlic has so many medicinal values.When take raw in the morning it acts as a blood purifier.I love this garlic rasam.Again my mom prepares it differently.I never got the same taste so i adopted the method my mother in law prepares.It is
a super hit again. Here u go.

Tamarind 1 small lemon size
Turmeric powder 1/4tsp
A pinch of hing
salt to taste
Tomato 1

To grind
toor dhal 2 tsp
red chilli 2-3
garlic pods 5
pepper 1/4tsp
jeera 1/4 tsp

To season
oil 1 tsp
mustard seeds 1/4 tsp
jeera 1/4 tsp
coriander leaves to garnish

Soak toor dhal in little water when u start preparing rasam.This will help in grinding dhal to a fine paste.Soak tamarind in water & extract juice.Dilute it by adding more water.To this juice add turmeric powder,hing & salt.Cook till raw smell of the tamarind juice goes.Grind all the items given under to grind to a fine paste adding little water.Add to the tamarind juice.Add tomato & coriander leaves.When it starts boiling take off stove.In a kadai add oil & splutter mustard seeds & jeera & add to rasam.

For variation u can even use ghee to season & add red & green chilies to season to give extra flavor to rasam.U can also pressure cook toor dhal & add it to rasam which tastes extremely gud.

No comments:

Post a Comment