I would like to thank a dear friend Padma, for sharing this recipe with me. I enjoy sipping on this rasam on a perfect rainy day!! I'm sure you too will enjoy the same :)
10 garlic pods (4 for grinding masala, 6 crushed garlic for tadka)
1 tsp turmeric powder
1 tbsp jeera
1/2 tbsp dhania seeds
1/2 tbsp urad dal
1/2 tbsp mustard seeds
2 dry red chillies
6-8 black peppercorns
1 tomato cut into fine pieces
A bunch of coriander leaves (some for grinding and some for final garnish)
10 curry leaves (for tadka - 6 pieces and grinding-4 pcs)
2 tbs tamarind paste mixed in 1.5 ltr of water (its preferred to use the tamarind fruit soaked in hot water rather than paste)
1 tbs oil
2 tbs ghee
salt as per taste
- Grind raw into fine paste - Garlic, Dhania seeds, Jeera, Urad dal, Red chillies, Mustard seeds, Pepper corns, Curry leaves and Coriander leaves in a mixer. Add very little water if required and keep aside.
- Heat Oil in a kadai or non-stick pan. Add mustard and when it splutters add jeera and curry leaves. Immediately add the crushed garlic and once it fries to a light brown colour, add the ground paste, turmeric powder and salt and fry well.. Add tomatoes and let it cook well.
- Add the tamarind juice and reduce the heat to complete low.. add more salt if necessary and let it come to a slow frothing.. you will have to bring it down before it starts boiling..
- Rasam once boiled loses its taste..
- Taste and check. If you feel it is too sour, add tuer dhal water to soften the taste..
- Garnish with Coriander.
- Your Garlic rasam is ready to serve with hot hot rice..
Tip: When you want to eat rasam rice.. the secret is in mixing the rice well with it.. knead the rice a bit before u add the rasam.. to bring out the real taste..