Garlic Pepper Rasam
DESCRIPTION
This is usually a light yet pungent soup made from the essence of garlic and pepper. This recipe is very soothing to have during colder days and can be either eaten with rice or just by itself. Also a very useful recipe for weight watchers out there!
Ingredients
- 5 cloves of garlic
- Small ball of tamarind
- 1/2 tsp of Pepper
- 1/2 tsp cumin seeds
- Pinch of Asafotida
- Curry leaves - a pinch
- 1/2 tsp Fenugreek seeds
- Mustard - a pinch
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 2 tbsp Oil / Ghee
- Salt to taste
Method
- Soak tamarind ball in hot water and leave for a few minutes. Extract the essence and filter out the tamarind fibres.
- Crush roughly the garlic, pepper, and cumin seeds in the mortar and pestle
- Turn on the stove, place a saucepan and add the oil.
- Once the oil heats up, add the mustard seeds and wait until they start popping.
- Once the mustrard seeds start popping, add the fenugreek seeds.
- Add the crushed garlic, pepper and cumin seeds.
- Add the salt to taste, and a pinch of asafoetida.
- Fry well, then add the tamarind essence water. Add more water if you would like the rasam to be diluted.
- Wait until all ingredients combine and give a beautiful aroma, and come to the boil.
- Serve with rice or just by itself as a soup.
Jeera Rasam
Tamarind - very less
Tomato - 1
Sambar powder - 1/2 tsp
For grinding
Jeeragam/cumin seeds - 1 tsp
Tur Dal - 1/2 tbsp
Red Chilli - 1
Curry leaves - 3-5
For the seasoning
Ghee - 1 tsp
Mustard - 1/2 tsp
Jeera seeds - 1/2 tsp
Curry leaves - little
For Garnishing
Coriander leaves - finely chopped 2 tbsp
Preparation
Soak tamarind in 1 1/2 cup of warm water for 5 to 10 minutes
and extract its juice.
Soak the ingredients given under "for grinding" in a little warm water for 15 minutes and grind it coarsely. Keep it aside.
Method
Take tamarind extract, add salt, chopped tomatoes, sambar powder and curry leaves.
Boil on low flame until it is reduced and the raw flavor of the tamarind goes. Always rasam should be boiled on low flame/heat.
Then add the ground paste along with appoximately 1 1/2 cup of water.
When froth starts forming on the surface, switch off the flame. Do not boil it.
Heat a tsp of ghee, add mustard, jeera seeds, when it sizzles, add curry leaves and pour the seasoning over the rasam.
Garnish with finely chopped coriander leaves.
Serve hot with hot steamed rice and pappadam, or any vegetable, potato chips.
Garlic Pepper Rasam
Jeera Rasam
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