Wednesday, June 23, 2010

Garlic Rasam


I always wanted to post this recipe everytime I prepare this. But I forget or fail to do that some how. This rasam is very goof for breastfeeding mothers as its full of garlic and doesnt need any tamarind at all. But a new ingredient is added. Its simple and tastes awesome.

garlic - a handful (peeled)
kalani thanni - 2 cups (in description)
tomato - 2
red chillies - 2
jeera - 1 tsp
pepper (whole) - 1 tsp
salt to taste
turmeric powder - 1/4 tsp
hing - a pinch
oil - 1 tsp
mustard seeds - 1/2 tsp
corriander leaves (chopped) - 2 tsp
curry leaves - 10

- How to make kalani thanni?
when the rice is washed with water before its cooked, the second wash water is called kalani thanni. It is offwhite in colour
- grind tomato, garlic, jeera and pepper to a coarse paste
- in a pan add oil
- add mustard seeds and curry leaves
- to this add the kalani thanni, salt, turmeric, and the ground paste
- add hing, red chillies and corriander leaves
- bring it to one good boil
- serve it with rice

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