Wednesday, 8 July 2020


Step one:


Pepper 1/4 cup
Cumin Seeds 1/2 cup
Asafoetida 2 pinches
Himalayan pink salt powder 1/8 tsp
Garlic cloves 15 pcs


Dry roast all the above ingredients respectively on medium heat.
Set aside to cool down.
Grind to a fine powder.
Shred the peeled garlic cloves.
Set aside.

Step two:


Toor dal 75 gm.
Water 300 ml
Turmeric 1/2 tsp
Castor Oil 3-4 drops


Pressure cook the dal with washed dal, water, turmeric and castor oil until three whistles.
Medium heat is always recommended.
Set aside to cool down.

Step three:


Tamarind a marble size
Water 200 ml to soak the tamarind.
Tomato one
Cooked dal
water 2 cups to liquidize the cooked dal


Soak the tamarind in water for 1/2 an hour.
Open the cooker and add 2 cups of water and one chopped tomato.
Allow boiling until the tomato cooked soft.

Step Four


Mustard seeds 1/2 tsp
Sesame Oil 1 tbsp
Slit red chillies 2 pcs
Curry leaves 15 pcs
Asafoetida 2 pinches
Tamarind+tomato extract
Ground Rasa powder 1.5 tsp
Jaggery powder 1 tsp
Cooked dal contents
Himalayan pink salt 1 tsp
Coriander greens a fistful chopped
Shredded garlic
Ghee 2 tbsp


Heat the pan with sesame oil.
Add mustard seeds to crackle.
Switch off the flame in this stage to avoid burning.
Add slit red chillies and curry leaves'
Saute for a while.
Sprinkle asafoetida.
Transfer the tamarind-tomato extract.
Now switch on the heat to medium level.
Add jaggery powder.
Allow boiling.
Add the dal contents.
Add salt.
Switch off the flame while the rasam is about to boil.
Fry the shredded garlic in ghee on medium heat.
Transfer the shredded garlic to hot rasam.
give good stirs to infuse the garlic-aroma.
Garnish with chopped coriander greens.

Garlic rasam is ready to be served as starter/appetizer/accompaniment to hot steamed rice.

No comments:

Featured post


Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...