Garlic Rasam/Poondu rasam

Garlic is one of the best herb that gives wonderful aroma and health benefits to the food. It is mainly added in the seasoning either in chopped or crushed form . In my home, tomato dhal rasam is the usual rasam made almost everyday. We make rasam with Garlic once in a while and when somebody needs medicinal care at home. This rasam is just too yummy and can be taken as soup also.

Items Required:

Tomato - 1 cut into small pieces or crushed

Garlic pods - 7 or 8 crushed

Curry leaves

Coriander leaves

Toor dal - 1 tablespoon cooked

Tamarind - 1 small amla sized

Rasam powder - 1 tablespoon

Salt

Turmeric powder

For seasoning:

Red chilly - 1 

Mustard seeds - 1 teaspoon

Jeera - 1 teaspoon

Hing - a pinch

1/4th of the tomato cut into small pieces

1 garlic pod crushed

Pre-requisites before starting to cook:

1. Cook toor dal. Mash it and add half a cup of water to the dal. Keep it aside.

2. Soak tamarind in water for atleast 30 mins. Extract tamarind juice for about 1 tumbler. Let the consistency of the juice be 'not so thick'.

Method:

Heat oil in kadai. Add red chilly and mustard seeds once the oil becomes hot. When mustard seeds start to splutter, add jeera to it. Now add a pinch of hing, 1/4th of the tomato pieces and 1 crushed garlic and saute them for few secs. Now add the remaining tomato and the crushed garlic, curry leaves, tamarind juice, salt, rasam powder and a pinch of turmeric powder to it. Let this mix gets cooked for sometime till the raw smell of the tamarind has gone.

Now add dal water along with dal to the rasam. Once the rasam starts to boil switch off the flame immediately and garnish it with coriander leaves.

Garlic rasam is ready to be served now. Serve it with hot rice along with potato curry. Yummy and simple meal is ready :)

Try this and provide your valuable comments.

Tomato dhal rasam / Thakkali paruppu rasam

Rasam is considered to be an important component of south indian meal. The ingrediants used for preparing rasam helps in digesting the food. There are so many varieties of rasam and tomato dhal rasam is the most common one. In my home, there is never ever a day without rasam.

Here goes the recipe:

Tomato - 1
Toor dhal - 2 tablespoon, boiled nicely
Tamarind - 1 small lemon sized ball. Soaked in water for a min of 30 mins.
Rasam powder - 1 tablespoon. (I will upload the recipe for preparing rasam powder soon)
Salt, hing - as required.
Oil - for seasoning
Mustard seeds, Jeera and red chilly - as required.
Curry leaves and Coriander leaves - small amount.

Pre-requisites before starting to cook rasam:

1. Boil the toor dhal to smooth consistency. Add 1 tumbler of water to it and allow the dhal to settle down.
2. Soak the tamarind in water for a minimum of 30 mins. Now extract the juice and drain it nicely and keep it aside.
3. Keep the rasam powder ready.

Method:

Heat oil in a kadai. Add the red chilly, mustard seeds to it. Once the seeds start to splutter, add the Jeera to it. Add a pinch of hing, crushed tomato and curry leaves to it. After a sec, add a pinch of turmeric powder, rasam powder and let this cook for a minute.

Now add the tamarind juice and add required amount of salt and allow it to boil nicely. Once the raw smell of the tamarind is gone, add the dhal water to rasam.

Once the rasam starts to boil, switch off the flame immediately. Add the chopped coriander leaves to it and transfer the rasam to a container.

Tomato paruppu rasam is ready to be served. Tastes best with hot rice and Potato Onion Curry.

Try it and provide your valuable comments :)