GOOSEBERRY, PUDINA, GARLIC RASAM

Rasam can be served along with rice or as a soup.  When the ingredients are having medicinal properties, it is also more beneficial.  Rasam is a watery dish served along with rice normally.  When you are having cough and cold, it is the best to bring taste in  your mouth.

Let us look at the recipe now:

Ingredients:

2 gooseberry large size

1/4 cup pudina leaves packed
5-6 garlic pods
1sprig curry leaves
1 tomato chopped

1-2 tsp rasam powder  OR

to make powder or paste:

1 tbsp chana dal
1 tbsp coriander seeds
1 tsp chilli powder
1/2 tsp black pepper

tempering:

1/4 tsp cumin seeds
a generous pinch of asafoetida
1 tsp mustard seeds
1 tbsp ghee
few curry leaves
1 bhor mirch

Method:

the ingredients mentioned under  "to make powder or paste"

either you can soak the same in wa

ter and grind along with the gooseberry, pudina and garlic

OR

the same can be dry roasted and powdered.

deseed the goosberry.  put the gooseberry, garlic, curry leaves, pudina the soaked ingredients in the mixer and grind to a paste.

Heat ghee in kadai.  put the mustard seeds, when it splutters, add the cumin seeds, when it is done, add bhor mirch, curry leaves, asafoeitda.  Now add the tomato, saute for some time. add the ground paste and saute till raw smell goes off or the water is evaporated completely.  add salt, turmeric powder, mix well.  now add two glasses of water and allow to simmer sometime in low flame.  do not boil the rasam.

serve hot with rice.

NOTE:  if you making powder, add the same  after mixing it with little water and then add water.

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