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> Indian Recipe
> Rasam |
Ingredients:
Garlic Pods – 25-30 No’s;
Oil – 2 tspns – for frying the Garlic Pods;
Lime size ball of Tamarind;
Salt to Taste.
For Seasoning:
Mustard Seeds – ¼-1/2 tspn;
A few Curry Leaves;
2 Dry Chillies.
For Garnishing:
Chopped Coriander Leaves – 1 Tbspn.
Ingredients required for the Rasam Powder:
Peppercorns – ¾ tsp.;
Dry Red Chillies –4;
2 tspns. Corriander Seeds;
Channa Dhal (Bengal Gram) – 1 tspn.;
¾ tspn Jeera Seeds;
A few Curry Leaves;
Oil – 2 tspns.
To prepare the Powder:
Broil the Peppercorns, Dry Red Chillies, Dhal &
Coriander Seeds till a nice aroma arises & the Dhal
is a golden brown in colour. Remove from fire &
leave it to cool, add the Curry Leaves, & Jeera
Seeds (raw, do not fry / roast / or broil it); now
powder the ingredients to a fine powder in the dry
grinder & keep aside.
Method to prepare the Rasam:
Soak Tamarind in 2 Glasses of warm water, extract the
pulp & put in a vessel add salt, place on fire &
let it bubble nicely till the raw smell goes, now add
the ground masala powder, mix well, add 1 – 2 glasses
of water if the rasam is too thick & bring to a
boil. Fry the Garlic Pods in oil to a golden brown, add
the Seasoning Ingredients & fry when Mustard
Crackles & the Garlic too is a nice Golden brown,
pour over the Rasam – mix well & again bring to a
boil, so that it blends well with the Rasam. Garnish
with Chopped Coriander
Leaves. Serve Hot.
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For
Details about Ingredients , check your nearest Indian
Store
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