Poondu Rasam (Garlic Rasam)
Tamarind puree - 1 large cup A few chopped Coriander leaves Salt to taste For Masala Pepper - 2 tsp Cumin seeds - 2 tsp Green chilli - 3
For Tempering Mustard seeds - 1/2 tsp Red chilli - 3 A few Curry leaves Asafoetida powder - 1/4 tsp Turmeric powder - 1/4 tsp Tomato - 1 chopped Garlic - 6 to 7 crushed
Method: 1. Add the pepper, cumin seeds, green chillies and grind it to make a coarse masala. 2. Mix this masala into the diluted tamarind puree. 3. Boil it for a few minutes. 4. Meanwhile, to temper the ingredients: Heat a tsp of oil, add mustard seeds, red chillies, curry leaves, asafoetida powder, turmeric powder and tomatoes. 5. Add Pounded garlic, salt and mix it well. 6. Once the mixture is under the flame, boiling, for about five minutes, turn off the stove and add it to the tempering. 7. Let it boil for a couple of minutes till the raw smell goes. 8. The garilc rasam is ready to be served & garnish it with chopped coriander leaves.
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