Garlic (பூண்டு) is used extensively in Indian cuisine and is rich in vitamin B6 & C, iron and calcium. Studies have shown that garlic is effective in reducing blood cholesterol, atherosclerosis (thickening of blood vessels) and blood pressure. To some extent, it also reduces the risk of stroke and heart attack. It is believed that garlic may prevent certain types of cancers. Garlic has anti-inflammatory and anti-infective properties. In Ayurveda, garlic is used to treat digestive problems, cough, and skin problems. Garlic rasam (பூண்டு ரசம்) is generally made on the day after a feast to ease digestion.
Ingredients: (Serves four)
Tamarind – the size of a large gooseberry
Jaggery – ½ teaspoon (optional)
Garlic – 8-10 pods, peeled
Tomato – one, cut into small cubes
Salt – to taste
Ghee – 1 teaspoon
Oil – 1 teaspoon
Mustard seeds - 1 teaspoon
Curry leaves – a few
For the masala powder:
Red chillies – 2-3 no (adjust to taste)
Coriander seeds – 1 tablespoon
Cumin seeds – 1 teaspoon
Pepper corns – ½ teaspoon
|Garlic Rasam (பூண்டு ரசம்)|
Method: Soak tamarind in warm water for 15-20 minutes. Later, squeeze the tamarind and extract the juice.
Roast red chilles, pepper corns, coriander and cumin seeds in a kadai till they turn darker. Transfer to a bowl and allow it to cool. Later powder the roasted ingredients finely using the mortar and pestle.
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