Page 17 - UpperCrust e-Magazine Third Quarter 2024
P. 17
Pepper Garlic Rasam (Millagu Poondu Rasam)
Ingredients seeds, till you get a nice aroma.
• 1 lemon-sized ball of tamarind Allow it to cool and grind to a fine
• 1/4 tsp asafoetida powder.
• 15 garlic cloves, peeled Now add the cumin seeds to this coarse
• salt to taste powder and grind again for one pulse to a
• jaggery for taste more coarse powder.
She is a treasure • ghee Keep aside.
trove of traditional For the spice powder In a cooking pot, add 4 cups of water to
South Indian • 1.5 tsp toor dal the tamarind extract.
recipes. Rasam is • 2 tsp coriander seeds Add asafoetida and salt and let it boil for
her forte! • 1 tsp peppercorns 2 minutes.
• 2 dried red chillies Now, sauté the peeled garlic cloves in
Subrata Rajaram • 1 sprig curry leaves ghee. Cook till the cloves become soft.
Home Cook • 1/2 tsp cumin seeds Add these cooked garlic cloves to the
• 8-10 garlic cloves, peeled tamarind water along with jaggery
For tempering and let the broth cook for another 5
• 1.5 tsp ghee minutes.
• 1/2 tsp mustard seeds Add the spice powder to the rasam and
• 2 dried red chillies boil till it starts to froth.
• a pinch of asafoetida Remove from the flame.
• 1 sprig curry leaves Heat ghee in a pan.
Temper with mustard seeds, curry leaves,
Method asafoetida and dried red chillies.
Heat a pan. Pour over the rasam.
Dry roast the spices except for cumin Cover with the lid.
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