Garlic Rasam – with fresh ground spices

Posted On May 14, 2010

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The  South Indian traditional meal would contain many varieties of food items served in a Banana leaf. The Vegetarian Platter would contain side dishes like Poriyal, Kootu,varuval(sauteed vegetables, veggies with lentils, fried veggies), Papads (fryums), and a sweet. The first round of the main course would start with Rice and Sambhar, the second with Rice and RASAM and the third with Rice and yoghurt. Dessert would be Payasam made with milk.

I cook this traditional meal only in festivals and on some occasions. Rasam is my all-time favorite, and it can be made in 15 minutes. I stopped using instant Rasam powder a long back, though it is very easy to make Rasam with the instant ready mix, the taste of fresh ground Rasam is uncomparable. At least once in a week, I used to make it as everyone in my home loves it. Rasam can be had as a soup or with Rice.

Ingredients:

1. Oil – 1/2 Tsp
2. Mustard Seeds – 1/2 Tsp
3. Asafoetida – 1/4 tsp
4. Turmeric -  a pinch
5. Garlic – 5 cloves, roughly crushed with skin
6. Tamarind- 1 lemon size, mix with 1 cup of warm water and make juice of it
7. Tomato -1 riped, squeeze it in a bowl roughly
8. Salt for taste
9. Corriander – 2 strands
10. Curry leaves – 1 strand

For grinding

1. Cumin – 1 Tsp
2. Pepper – 1 Tsp
3. Green Chilli – 1

Method:

1. Heat the oil in a Kadai. Add mustard seeds and let it crackle.

2. Add the crushed garlic and stir it for a couple of seconds. Add Asafoetida powder, freshly ground spices and stir for a minute in a low flame.

3. Add the squeezed tomatoes and tamarind water. Add 2 more cups of water, salt, turmeric and let it cook in a medium flame.

4. Once the Rasam starts boiling, switch off the heat, and add curry leaves and coriander leaves.

5. Serve it with Rice.

Tip:  Simple garlic Rasam is very good in taste. Add a 1/4 cup of cooked dhal, to get a rich taste, and to mild the Rasam if it is spicy. 

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