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POONDU (Garlic) RASAM:
Method 1
Ingredients Required
Garlic Pods – 25-30 No’s; Oil – 2 tspns – for frying the Garlic Pods; Lime size ball of Tamarind; Salt to Taste.
For Seasoning: Mustard Seeds – ¼-1/2 tspn; A few Curry Leaves; 2 Dry Chillies.
For Garnishing: Chopped Corriander Leaves – 1 Tbspn.
Ingredients required for the Rasam Powder:
Peppercorns – ¾ tsp.; Dry Red Chillies –4; 2 tspns. Corriander Seeds; Channa Dhal (Bengal Gram) – 1 tspn.; ¾ tspn Jeera Seeds;
A few Curry Leaves; Oil – 2 tspns.
To prepare the Powder:
Fry the Peppercorns, Dry Red Chillies, Dhal & Corriander Seeds till a nice aroma arises & the Dhal is a golden brown in colour. Remove from fire & leave it to cool, add the Curry Leaves, & Jeera Seeds (raw, do not fry/roast/or broil it); now powder the ingredients to a fine powder in the dry grinder of youyr mixie & keep aside.
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Method to prepare the Rasam:
Soak Tamarind in 2 Glasses of warm water, extract the pulp & put in a vessel add salt, place on fire & let it bubble nicely till the raw smell goes, now add the ground masala powder, mix well, add 1 – 2 glasses of water if the rasam is too thick & bring to a boil. Fry the Garlic Pods in oil to a golden brown, add the Seasoning Ingredients & fry when Mustard Crackles & the Garlic too is a nice Golden brown, pour over the Rasam – mix well & again bring to a boil, so that it blends well with the Rasam.
Garnish with Chopped Corriander Leaves. Serve Hot.
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