Hi all, With all the talk on Corona Virus and the weather going up and down where I live, this recipe is the one dish that comes to mind which my mom used to make when any of us in the family fell sick. I just gave my own twist to it. So here it goes
GINGER-GARLIC QUICK SPICY RASAM
INGREDIENTS
TAMARIND: Quarter sized coin soaked in 1-2 cups water
TOMATO: 1 Small or Medium
SAMBHAR POWDER: 1-2 Tsp
TURMERIC POWDER: 1/4th Tsp
HING ( Asafoetida): 1/8th Tsp
GINGER: 1 Small piece smashed
GARLIC: 1 Medium pod
CUMIN SEEDS: 2 Tsp
BLACK PEPPER: 1 Tsp
CORIANDER LEAVES ( Kothamalli): 2 Tbsp chopped
CURRY LEAVES: 8-10 leaves
SALT as required
GHEE: 1-2 Tsp
TOOR DAL: 1/4th Cup cooked
RED CHILLI: 1
MUSTARD SEEDS: 1 Tsp
MAKING
Pressure cook the Toor dal in enough water and keep aside. Also, drain the tamarind water by removing the pulp and pour the Tamarind juice in a deep bottomed vessel. Now squeeze the tomato with your hands into the water, you could also chop the tomato into small pieces. I prefer to squeeze it to get the tomato juices well-blended into the tamarind juice.
Now add the Turmeric powder, Hing (perungayam), Ginger smashed, Garlic pod smashed, 1 tsp of Cumin seeds, coarse Pepper powder, salt, Sambhar Powder. Place the vessel on gas and allow it to boil.
Once the Rasam has boiled for about 5 minutes, add the cooked mashed Toor dal into the same and allow it to boil for another minute. Remove from gas and set aside.
Now for Tadka, add Ghee to a small Kadai (tadka pan), add in the mustard seeds, 1 red chilli, cumin seeds, pepper powder. Once the Mustard seeds splutter, pour the tadka into the Rasam. Garnish with chopped fresh Coriander leaves ( Cilantro) and Curry leaves. Delicious Rasam is ready to eat. You can serve it as a hot soup or mix it with Rice and eat or as a side.
TIPS
I use store-bought Sambhar powder (777 Brand), as its mild than Rasam powder. You could also grind your own Rasam or sambhar powder and make it.
Smash the garlic and ginger before adding to the Rasam so you get all the juices of the garlic and ginger into it.
Using Ghee in Tadka adds to the flavor.
Using Cilantro and Curry leaves adds extra flavor and taste.
Adjust the spice level by increasing or decreasing the spices like cumin, pepper, and sambhar powder.
I Squeeze the tomato into the tamarind water as I feel, squeezing helps the complete juice of the tomato blend in into the tamarind water.
Nothing better than a hot spicy rasam when you are under the weather from the flu.
GINGER-GARLIC QUICK SPICY RASAM
INGREDIENTS
TAMARIND: Quarter sized coin soaked in 1-2 cups water
TOMATO: 1 Small or Medium
SAMBHAR POWDER: 1-2 Tsp
TURMERIC POWDER: 1/4th Tsp
HING ( Asafoetida): 1/8th Tsp
GINGER: 1 Small piece smashed
GARLIC: 1 Medium pod
CUMIN SEEDS: 2 Tsp
BLACK PEPPER: 1 Tsp
CORIANDER LEAVES ( Kothamalli): 2 Tbsp chopped
CURRY LEAVES: 8-10 leaves
SALT as required
GHEE: 1-2 Tsp
TOOR DAL: 1/4th Cup cooked
RED CHILLI: 1
MUSTARD SEEDS: 1 Tsp
 |
| Ginger-Garlic Spicy quick Rasam |
MAKING
Pressure cook the Toor dal in enough water and keep aside. Also, drain the tamarind water by removing the pulp and pour the Tamarind juice in a deep bottomed vessel. Now squeeze the tomato with your hands into the water, you could also chop the tomato into small pieces. I prefer to squeeze it to get the tomato juices well-blended into the tamarind juice.
Now add the Turmeric powder, Hing (perungayam), Ginger smashed, Garlic pod smashed, 1 tsp of Cumin seeds, coarse Pepper powder, salt, Sambhar Powder. Place the vessel on gas and allow it to boil.
Once the Rasam has boiled for about 5 minutes, add the cooked mashed Toor dal into the same and allow it to boil for another minute. Remove from gas and set aside.
Now for Tadka, add Ghee to a small Kadai (tadka pan), add in the mustard seeds, 1 red chilli, cumin seeds, pepper powder. Once the Mustard seeds splutter, pour the tadka into the Rasam. Garnish with chopped fresh Coriander leaves ( Cilantro) and Curry leaves. Delicious Rasam is ready to eat. You can serve it as a hot soup or mix it with Rice and eat or as a side.
TIPS
I use store-bought Sambhar powder (777 Brand), as its mild than Rasam powder. You could also grind your own Rasam or sambhar powder and make it.
Smash the garlic and ginger before adding to the Rasam so you get all the juices of the garlic and ginger into it.
Using Ghee in Tadka adds to the flavor.
Using Cilantro and Curry leaves adds extra flavor and taste.
Adjust the spice level by increasing or decreasing the spices like cumin, pepper, and sambhar powder.
I Squeeze the tomato into the tamarind water as I feel, squeezing helps the complete juice of the tomato blend in into the tamarind water.
Nothing better than a hot spicy rasam when you are under the weather from the flu.
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