A steaming hot cup of garlic rasam is my kind of comfort food on a cold rainy day. The goodness of garlic in the rasam helps with indigestion and the jeera/cumin and pepper is a very good antidote for common cold. This rasam goes well with rice and potato fry!
Ingredients:
Method:
Soak the tamarind in hot water and extract tamarind juice (about 3 cups)
In a pan add the extracted tamarind juice, tomato (chopped/puree) sambar powder, turmeric powder, curry leaves, 5-6 garlic pods, half of the asafoetida and bring it to a boil.
Mean while powder/coarsely crush 1/2 tsp cumin seeds, black pepper corns and the remaining garlic with a mortar and pestle.
When the tamarind juice comes to a boil and the raw smell is gone, add the powdered cumin/pepper and garlic, mashed cooked toor dal to the rasam and let it boil for a couple of minutes. Add salt to taste at this stage.
Now temper the rasam by heating ghee/oil in a pan. When hot, add mustard seeds, remaining asafoetida, 1/2 tsp cumin seeds. Add it to the rasam along with finely chopped coriander leaves and serve hot.
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Reblogged this on Kouzounas Kitchen and commented:
Great recipe by Cooking With Pree. Check out this great food blog. :)
Thank you for the follow! Yummy recipe and this is going to be reblogged on Kouzounas Kitchen. Cheers-
Thank you :) Really happy that you liked it :)