Tamil Nadu Garlic Rasam
Quick and easy rasam without dal and tamarind
Ingredients
- 5 nos Garlic pods big
- 1 1/2 tsp Cumin seeds Jeerakam
- Turmeric powder A pinch
- 1 tsp Whole black pepper
- 4 long Dry chillies
- 1/4 tsp Asafoetida Kayam
- Salt As reqd
- 1 big Tomato
- Water About 1 1/2 quarts
- Mustard As reqd
- Curry leaves A few
- Oil
Instructions
- Grind together garlic, cumin seeds, turmeric powder, peppercorns, dry chillies, asafoetida and salt to a not so fine paste, yet not too coarse.
- Chop tomatoes and mash them well with half a cup of warm / hot water.
- :- Wash your hand well and mash them.
- Heat oil in a pan and splutter mustard, followed by curry leaves.
- Add the ground mixture to it and saute it until the smell of raw garlic leaves the mix for about a minute.
- Add mashed tomatoes and saute for another minute or two.
- Add required quantity of water and bring it to boil.
- :- DO NOT ALLOW any type of rasam boil for too long.
- Turn the heat off just as it forms froth on the sides of the vessel.
- Taste it before serving with hot rice to ensure it has sufficient salt.
Tried this recipe?Let us know how it was!
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It tastes good.
This Rasam without toor daal is very good for health.