PEPPER GARLIC RASAM

Hi all, this recipe comes from searching the refrigerator and trying to make something quick with minimal ingredients. So I decided to make a combo and it was delicious, aromatic and perfect to have in cold weather or even otherwise. Here it goes, its called

PEPPER GARLIC RASAM

Rasam is a traditional south Indian dish using tamarind juice as its base.It can also be presented as an appetizing soup.

INGREDIENTS

TAMARIND JUICE with WATER ADDED : 1 cup tamarind juice with 2 cups water

TOOR DAL : 1/4th cup boiled and cooked in a pressure cooker 

SALT as required

TURMERIC POWDER : 1/4th TSP

GHEE: 1 TSP

ASAFOETIDA : 1/4th TSP

MUSTARD SEEDS and JEERA for TADKA (tempering)

FOR RASAM PASTE

DHANIA : 1 TSP

TOOR DAL : 2 TSP

DRY RED CHILLI'S : 2-3 medium

JEERA : 1/2 TSP

PEPPER : 1/2 TSP

GARLIC : 2-3 Pods medium

PEPPER GARLIC RASAM

MAKING

Take the Tamarind Juice with water, add turmeric powder, salt and asafoetida and allow it to boil it for about 5-7 minutes. Meanwhile, grind the above mentioned ingredients into a coarse paste like consistency, you could add a few sprinkles of water if needed or could grind it into a dry powder. Both works. Add the paste to the boiling tamarind juice. Boil it for an additional 5-7 minutes. You can smell the aroma of the garlic and pepper coming together. take a small tempering kadai, add the ghee, once heated, add the mustard seeds and jeera. Once the mustard seeds splutter , pour the tadka into the Rasam. Garnish it with fresh curry leaves and delicious hot pepper garlic rasam is ready. Serve it with rice or as a soup. 

TIPS/VARIATIONS

You could add vegetables, like I added pieces of Yam to it. You could even dry roast the spice ingredients before grinding. This dish is perfect on a cold day or days when your not feeling well or enjoy it as a soup on any day. The aroma in itself will make your mouth water, believe me. Enjoy !