Thursday, September 09, 2010

Poondu Rasam (Garlic Soup)

This is not how I usually make rasam. I got the recipe from my friend. It came out very well. Tomato is blended with cooked dal and it makes the rasam very tasty and flavorful. Garlic is hiding on the bottom of the glass. It would simply not float :)

Serves 5

Thur Dal - 1/4 cup
Tamarind - Small lime size
Tomato - 1 chopped
Hing - 1/4 tsp
Rasam Powder - 3 tsp
Coriander leaves - to garnish

Ghee/oil - 2 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Curry leaves - a few
Garlic - 6 pods sliced
Red chillies - 2
Ground pepper - 1/2 tsp

Pressure cook thur dal in about 1 cup of water for 4-5 whistles.
Soak tamarind in 1 cup of warm water and extract the juice.
Blend cooked dal and tomato with a hand blender or mixer to a smooth mixture.
To this mixture, add 2 cups of tamarind juice, hing, salt and rasam powder and boil for 15 minutes.
Now add 2 1/2 cups of water and boil for another 5 minutes.
In another pan, add ghee or oil. Add mustard seeds. When they crackle, add cumin, curry leaves, garlic, red chillies and ground pepper and fry till garlic turns golden brown.
Pour the seasoning over rasam.
Garnish with coriander leaves.
Mix piping hot rasam with rice and ghee and enjoy with some curry or have it as soup.