Coriander Garlic Rasam/Kothamalli Poondu Rasam

I never gave a thought to post rasam recipe because it was an integral daily part of our meal and it is extremely easy recipe.It takes just 10 minutes in total.But including rasam in your daily food gives you enormous immunity against cold,cough,indigestion and other infections.Rasam is best preferred during sickness and a must daily food for babies above 8 months ,pregnant women. A heavy and scrumptious meal can never be a complete one without a RASAM. I always prefer making rasam with ground rasam masala fresh.You can also make rasam powder and add. I also replace tamarind with country tomato.Since I make it daily I keep doing alterations and making variants like garlic rasam,instant rasam,dhal rasam,curry leaves rasam,mint rasam,pineapple rasam,tomato rasam,tamarind rasam. The below quantity serves 2.

Ingredients:

• Tomato-1/2
• Salt-To taste
• Oil/Ghee-To cook
• Turmeric Powder-A pinch
• Hing-1/4 tsp

To grind:

• Coriander leaves-1 tbsp
• Garlic-15
• Coriander seeds-1/4 tsp
• Pepper-5
• Cumin seeds-1/2 tsp
• Red chilly-1/2

To temper:

• Mustard seeds-1/4 tsp
• Urad dhal-1/4 tsp
• Curry leaves

Procedure:

1.Grind items under “To grind ” into a coarse powder.

2.Mix the powder in 1 cup of water.

3.Add hing,turmeric powder and salt and mix well.

4.Set it aside for 5 minutes.

5.In a pan,add ghee and temper with mustard seeds,urad dhal and curry leaves.

6.Add chopped tomato and saute well.

7.Add 1/4 cup water and let it boil.

8.When it boils add the rasam powder mixture and let it boil.

9.Give a quick stir and switch off as it just bubbles.

10.Garnish with coriander leaves.

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P.S:

You just crush all items in hand mortar and pestel

The rasam shouldn’t boil like any other gravy or kulambu

Adjust red chilly as your taste

Tempering with ghee gives a special taste

Avoid red chilly and salt for babies below 1 year.

Serve with hot steaming rice and ghee… Blisssssssssss

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