Garlic Rasam Recipe | பூண்டு ரசம் | Masterchefmom

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Hi Supermoms,

Today I am sharing one of our favourite rasam recipe - Garlic Rasam. This is a heirloom recipe and absolutely soothing for the palate. Do try out and share your feedback with me.


Preparation time : 5 minutes
Cooking time : 25 minutes
Serves: 4-6
1 cup = 250 ml cup
Special Vessel : Iron ladle for tempering the rasam.
Note : Adjust water quantity depending upon the way you would like to serve the rasam ( as a drink or part of a meal)
Ingredients :

1/4 cup pigeon peas/toor dal (wash and cook with a pinch of turmeric powder and 1 cup of water , mash/whisk  and add 1 cup of water and dilute)
1 lemon size ball of tamarind ( soak it in 1-2 cups of hot water , extract the juice)
2 small ripe tomatoes
20-25 garlic cloves ( peeled)
1 sprig curry leaves ( tear roughly)
2.5 teaspoon rasam powder (https://masterchefmom.blogspot.com/20...)
salt to taste

For tempering :
1 teaspoon ghee/clarified butter
3/4 teaspoon mustard seeds
pinch of asafoetida

For garnish :

Cilantro leaves ( roughly chopped)
Curry leaves

Method:


1.  In a medium size vessel, add the peeled garlic cloves along with two cups of water and allow it to cook over low flame for 10 minutes.
2. Now add the roughly chopped tomatoes , tamarind water, rasam powder, salt and allow the rasam to simmer for another 10-12 minutes.
3. The tomatoes and garlic would have cooked well by now. Add the diluted dal and let it simmer for few minutes or till the time the rasam starts to froth on the sides of the vessel.
4. Heat ghee in a tempering ladle or pan and temper with mustard seeds and asafoetida.
5. Garnish the rasam with coriander leaves and more curry leaves and pour the tempering over the rasam.
6. Immediately close the vessel so that the flavours does not escape.

Delicious Garlic rasam is now ready to be served.

Happy Cooking!

With love,

Masterchefmom

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