Garlic Rasam

Rasam is one of the everyday lunch or dinner item in Tamil families. I am a big fan of rasam. When I think back of my child hood, rasam was my entrée with the rice, rather than sambar. I still remember how my mom goes about making her rasam. In my mom's home, we have the "ammi". She would crush the garlic in ammi without peeling the outer layers of garlic. After they are crushed, the garlic would leave out the peels on their own. Then cumin seeds and black peppercorns are crushed separately. She would pick up red tomatoes (desi version) and crush with her hands inside a bowl. She would pick curry leaves from the tree at the backyard of our house to add in the rasam. When the rasam is being cooked, the aroma wafts through the house making us hungry. I am sure, my daughter will recall these memories similarly. :)

Ingredients:
For rasam:
Garlic - 2 bulbs (with small pods)
Tomatoes - 2 big ones and a small one :D
Mustard seeds - 1 tsp.
Dry red chillies - 2
Curry leaves - few
Salt (to taste)
Oil
Coriander leaves - few
Rasam powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Tamarind water - 2 tbsp.
Boiled toor dal - 1/2 cup (with water)

For rasam powder:
Peppercorn - 1/2 tsp.
Roasted and powder cumin - 1 tsp.
Arhar dal - 1 tsp.
Chana dal - 1/2 tsp.
Fenugreek seeds - 4
Coriander powder - 1/2 tsp.
Asafoetida - 1/4 pinch
Dry red chillies - 2 (or as per taste)
Oil

Method:
For rasam powder:
Dry roast peppercorns, fenugreek seeds and asafoetida for 2 minutes.
Fry chana dal, arhar dal and red chillies in little oil till dals turn golden in colour.
Powder all the ingredients and keep aside.

For rasam:
Make a + cut on the top of the tomatoes and boil them.
When the tomatoes are warm, peel the skin and grind the tomatoes into paste.
In a bowl, combine boiled dal, tomato paste, tomato water (if any left), turmeric powder, salt, tamarind water and rasam powder and mix well.
Now pour required water in this mixture and keep aside.
Heat a sauce pan and add oil.
Throw in the mustard seeds and allow it to crackle.
Add the peeled garlic and saute for 2 minutes.
Break the red chillies into halves and saute.
Pour the rasam and cook in low-flame.
When foam forms on the top of the rasam, add coriander and curry leaves.
Remove and enjoy with rice or drink.

Sent off to Akila's "Dish Name Starts With G" event.

Posted in: rasam