MARUNTHU RASAM
ITEMS REQUIRED:
Ginger-1 fairly big piece
Garlic cloves-15
Tamarind-lime size
Curry leaf-2 strips
Red chilly-1
Hing-liberal pinch
Ghee-3 spoons
Jeera-4 spoons
Pepper-1 spoon
Tomato-2
Turmeric powder-pinch
Salt-as required
Pepper powder-½ spoon
Coriander leaf-as required
Mustard-for tempering
METHOD:
- Heat 2 spoons of ghee, add jeera(2 spoons out of 4), pepper, tomatoes, curry leaves, red chilly, turmeric powder, garlic cloves and ginger, sauté well and make a fine paste (leaving 5 garlic cloves to add later).
- Mix with salt, tamarind water and enough water and allow to boil well.
- Add remaining 5 garlic cloves, pepper powder, remaining jeera(2 spoons), hing and continue boiling.
- Once done, add enough water, reduce flame, allow to bubble and switch off.
- Add lime juice.
- Temper with mustard in remaing 1 spoon of ghee and garnish with coriander leaves.