|Simple and delicious..Right?|
I just love my aluminium vessel for cooking any rasams or gravies or pulusus…I snatched this magic vessel from my mom..
What you Need:
Garlic cloves – 10
Coriander leaves- 1/4 bunch
Turmeric – 1/2 tbsp
Green Chilli slit- 3
Onion -1 sliced
Coriander powder – 1tbsp
Ghee – 2tbsp
Water – 3 cups
Pepper powder – 2 pinches
Cumin seeds – 1tbsp
Mustard – 1tbsp
Curry Leaves – 1 spring
Dried red chilli – 2
How I Made
Chop garlic cloves into tiny pieces.But I love to have them halved.
Heat ghee in a pan.Fry garlic pieces and green chilli.
Add onions and fry till transparent along with salt and turmeric
Add chopped tomatoes and cook till they are soft.
Add coriander powder and cook until it forms a thick gravy.
Pour water and mix well.Throw in coriander along with tender stems and sprinkle some freshly grounded pepper powder.
Boil the rasam on low flame for 20 mins with a covered lid.
Heat oil in a pan and make tampering with the ingredients mentioned above.
Serve the garlic rasam hot with rice.. In fact I like to drink this whole rasam without any rice:)
|Grab your ingredients|
|Chop them and keep ready|
|Saute garlic and green chilli|
|And then your tomatoes|
|Add coriander powder|
|Pour water and sprinkle pepper powder|
|Boil boil boil…|
|Make tampering..I just love my coriander plant 🙂|