garlic rasam/poondu rasam

Garlic rasam/poondu rasam

Ingredients:

cooked toor dhal -1/2 cup
tamarind paste -1/2 tsp
tomato -2 finely chopped
cilantro -few finely chopped
curry leaves -few

for tempering:

oil/ghee – 1 tsp
mustard seeds -1/2 tsp
fenugreek seeds -1/4 tsp
red chili -1
hing -pinch

for roasting and grinding:

oil -l/4 tsp
coriander seeds -1 tsp
cumin seeds -1 tsp
peppercorns -1 tsp
chana dhal/bengal gram -1 tsp
garlic cloves -6
curry leaves -few

Method:

In a pan heat oil and roast coriander seeds,cumin seeds,pepper corns and bengal gram until golden.Remove and keep it aside.

Lightly roast the garlic cloves in the same pan.now grind all the roasted ingredients with curry leaves into a paste.

In a kadai take the cooked toor dhal, tamarind paste,ground paste,chopped tomatoes,few chopped cilantro and curry leaves.

Crush it with your hands as much as possible and add water to it.cook it too a rolling boil.add desired salt and switch off the stove.

Simultaneously in a pan heat oil/ghee and allow mustard seeds to splutter.add the fenugreek seeds,red chili and hing.pour the tempering into the rasam.

Serve with rice and any sides of your choice.

Serves 5

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garlic rasam/poondu rasam