This is my MIL’s version of making garlic rasam and I have always had the smell of the rasam surrounding us atleast till evening. Most suited for babies who suffer from poor appetite and indigestion.Very ideal for lactating women.
- Salt-To taste
- Oil/Ghee-To cook
- Turmeric Powder-A pinch
- Hing-1/4 tsp
- Dhal boiled water-1/2 cup
- Coriander seeds-1/4 tsp
- Cumin seeds-1/2 tsp
- Red chilly-2
- Mustard seeds-1/4 tsp
- Urad dhal-1/4 tsp
- Curry leaves
1.Crush items under “To grind ” into a fine paste.
2.Add ghee/oil in a pan and temper.
3.Finely saute the paste.
4.Add the dhal water and hing,turmeric powder.
5.Let it just bubble.Now add salt and mix well.
6.Serve it hot after garnishing with coriander leaves.
The rasam shouldn’t boil like any other gravy or kulambu
Adjust red chilly as your taste
Tempering with ghee gives a special taste
Avoid red chilly and salt for babies below 1 year.
Serve with hot steaming rice and ghee… Blisssssssssss