Rasam is prepared mainly using tamarind
juice or tomato juice as a base ingredient and cooked with added spices as seasonings. You
can prepare rasam in so many different kinds of preparations. Each variations
of rasam has unique/distinct in taste comparing to one another due to its deviation
in seasoning ingredients. Here is one such simple method of preparing Garlic
Rasam/ Poondu Rasam recipe without rasam powder and dal/lentils. As I promised to myself that, I will
try to learn as many versions of Rasam as possible. :)
Rasam severed as side dish to steam rice
and popular in southern part of India. It is very quick to prepare and also you
can serve as spicy Indian soup.
Ingredients:
Imli Juice/Extract
Tamarind pulp – 1 cup
To Grind
Garlic – 5 to
6 flakes
Jeera/Cumin
Seeds – 2 tsp
Pepper Corns
– 1 tsp
Green Chili –
1 no.
To Temper
Oil – 1 tbsp
Mustard
Seeds – ½ tsp
Red Chili –
2 no.
Tomato – 1 no.
Hing/
Asafoetida – ¼ tsp
Turmeric
Powder – ¼ tsp
Curry Leaves
– Few
Crushed
Garlic – 3 to 4 flakes
Salt to
taste
Method:
In a small
mixer jar add garlic, jeera, pepper corns and green chili and blend it as
coarse paste and keep it aside
In a mortar and pestle roughly crush the garlic
pearls and keep it aside
In a
microwave safe bowl add lemon size tamarind and 1 cup of water and cook for 1
minute. Allow them to cool for 2 to 3 minutes. Grind it in a mixer jar. This
process is very easy to extract the pulp from tamarind.
In a pan, add
1 cup of tamarind pulp and 2 cups of water. Add the ground mixture and mix well
and cook them for 2 to 3 mins.
Heat a pan
with 1 tbsp of oil, add the mustard seeds and allow them to crackle add red
chili, chopped tomato, curry leaves, turmeric powder, Hing and salt and sauté them
for 2 mins. Or till tomato turns into mushy
Add the
above seasoning and cook them for 4 to 5 minutes
When it starts bubbly/frothy add fresh
coriander leaves and turn off the flame.
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