Poondu Rasam | Garlic Rasam Recipe

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.

 Serving: Serve hot with rice and curry!. You can also serve like a spicy soup. 

  

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Pumpkin kootu / Pumpkin Curry

Check out some other Pumpkin recipes which i tried:

Pumpkin kootu / Pumpkin Curry

Pumpkin Spicy Curry

Poosanikai/ Kaddu/ Pumpkin Masala Sabzi 

Pumpkin Soup Recipe

Pumpkin curry in Rajasthani Style

Pumpkin Masala Sabzi

Pumpkin Beans/Mixed Pulses Sabzi

Ingredients:
1 (Medium Piece) Pumpkin cut into small cubes
1/2 cup channa dal / kadala paruppu/ Bengal gram

For Gravy:
1/2 cup grated coconut
A pinch of turmeric
1 tsp jeera /cumin seeds
1/2 tsp red chili powder/ 2 to 3 whole Red chili
Salt to taste

For Seasoning:
2 tsp oil
1/4 tsp mustard seeds
1/2 tsp urad dal / White Lentils (optional) (grown in Indian subcontinent- Available in Indian Store)

A pinch of hing / asafoetida
Curry leaves few

Method:

1.Wash the Bengal gram and add to the chopped pumpkin pieces and add 3 cups water and cook on a low flame until the pumpkin is cooked soft and the Bengal gram is cooked yet firm. Add salt and turmeric.
2.Grind the above ingredients and add to the cooked pumpkin mixture. Mix well and simmer until all extra water is absorbed and the mixture takes a thick consistency.
3.Heat oil for seasoning once the mustard seeds pop add the urad dal turns brown, dunk everything into the kootu mixture and mix well. Adjust salt if any.

Serving: Serve hot with rice.

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Tomato Gojju/ Tomato Curry

Very very simple yet most satisfying dish and goes very well with hot rice, dosa and even with chapati's.

Ingredients:
• 2-3 Tomatoes
• 2 Green chilies
• 4-6 Curry leaves
• 1/4 tsp Turmeric powder
• 1/4 tsp Asafetida/Hing
• 1 tbsp Red Chilli Powder
• 1 tsp sugar
• 1/3 Cup Tamarind/ Imli/Puli juice
• Salt to taste
• Coriander for Garnishing

For Seasoning:
• 1 tbsp Oil
• 1/4 tsp Mustard seeds
• 1/4 tsp Udrud Dal /White Lentils ( (grown in Indian subcontinent- Available in Indian Store)

• 1/2 tsp Cumin seeds (optional)

Time Required: 15 mins

Method:
1. Wash and chop the tomatoes in to small pieces
2. Heat oil in a pan, add seeds, and allow them to splutter
3. Add curry leaves stir fry for 1 minute
4. Add chopped tomatoes, green chilies & cover,simmer for 5 minutes.
5. Add salt, turmeric powder/ Haldi, red chili powder, Asafetida/Hing, tamarind juice and sugar mix nicely
6. Return to low flame stir gently every now and then and cook till everything is tender
7. Serve hot with rice

Note: You can use jaggery instead of sugar (Jaggery is a sweetener made from sugar cane juice - available in Indian Store)

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