Raw garlic and a generous amount of Pepper adds to the flavour of this Rasam. It can be served as an appetizer, over rice and is a good prophylactic against coughs and colds.
Ingredients :
- 1 tbsp Coriander seeds
- 1/2 tsp Jeera/Cumin seeds
- 10 seeds Methi/Fenugreek
- 25 pepper corns
- 12 cloves Garlic
- A large pinch of Haldi/Turmeric powder
- 4 dry red chillies
- 1 tbsp Tamarind paste
- 2 tomatoes
- 1 litre water
- 2 sprigs Curry leaves
- Coriander leaves
- 1 tbsp oil
- 1 tsp Mustard
- Salt
Method :
Chop the tomatoes into tiny pieces and tip them into a litre of water. Crush the garlic well. Add the tamarind paste, crushed garlic, salt and Turmeric powder and allow to boil. Meanwhile, heat a pan. Dry roast the Coriander seeds, cumin seeds, fenugreek and pepper corns for a couple of minutes. Add the dry red chillies and roast for a minute. Powder the spices and tip it into the boiling Rasam. Gently simmer till the flavours get infused. Heat oil in a pan. Add the mustard and after it splutters add the curry leaves. Drop the seasoning into the Rasam. Switch off. Garnish with finely chopped coriander leaves and cover and keep aside for ten minutes before serving.
