Garlic-Cumin Rasam / Poondu-Jeeraga Rasam

Garlic-Cumin Rasam / Poondu-Jeeraga Rasam

I have adopted this recipe from one of my blogger friend Vidya Srinivasan, once I saw her post I was tempted by the consistency and color of the rasam and finally decided to prepare at home with one or two changes. The rasam taste delicious and it’s good for cold and helps indigestion problems. Let us move on to the recipe…

Garlic-cumin / Poondu-Jeeraga Rasam

Garlic-cumin / Poondu-Jeeraga Rasam

Ingredients:

  • Toor dal / Pigeon pea – 1 tbsp
  • Cumin – 1 ½ tsp
  • Black peppercorns – 1 tsp
  • Garlic – 5 cloves
  • Curry leaves – two strings
  • Red chili – 1 no
  • Kadala paruppu / Split Chickpea – ½ tbsp
  • Mustard seeds – ¼ tsp
  • Methi / Fenugreek seeds – ¼ tsp
  • Tamarind – a gooseberry size
  • Tomato – 1 ½ nos
  • Asafoetida – ¼ tsp
  • Coriander leaves – two stalks
  • Oil – 2 tsp

Preparation:

  • Prepare Tamarind extract. Finely chop the coriander leaves.
  • Dry roast 1 ¼ tsp of cumin seeds, black peppercorns, garlic, a string of curry leaves, red chili, split chickpea, toor dal all together in a kadai, till the raw smell goes off.
  • Bring them to room temperature and grind it to smooth paste by adding little water.
  • Take a cup of water in a bowl; crush the tomatoes well with your hands. Keep it aside.
  • Heat oil in a kadai, add mustard, methi seeds and curry leaves. Wait till they crackle.
  • Pour in the grounded paste and fry till the raw smell goes off.
  • Pour in the tamarind extract, followed by the crushed tomatoes and coriander leaves. Wait till it become hot.
  • Add in the asafetida and wait till they start bubbling.
  • Remove from flame, once when they start to boil (release bubble).

Serve hot. This goes out well with steamed rice and rasam is a must in all tamilian meals or thali.

Leave a Reply