Indori Poha| Authentic Indori Poha Recipe With Jeeravan Masala

This month, the talented food bloggers who are part of the Shhhhh Cooking Secretly Challenge are exploring the cuisine of Madhya Pradesh, the ‘heart of India’.

I’m not sure if you guys know, but a few years ago, I had the opportunity to travel to Kanha in Madhya Pradesh. I was invited by Pugdundee Safaris, to check out their beautiful, beautiful Kanha Earth Lodge and indulge in a wildlife safari in the gorgeous Kanha National Park. This was my first and only visit to Madhya Pradesh, special in more ways than one. Spectacular as the food at the lodge was, I did not get a chance to explore the famed local food of Madhya Pradesh. Well, I was not much of a ‘food blogger’ then, and wasn’t very aware of the brilliant foods that the state has to offer. Now, I am older and better read, and definitely more aware! I think I need to go on a special trip just for hunting down some of those delectable-sounding dishes! Till then, I will make do with trying my hands at one of the state’s most well-known foods.

For the uninitiated, Madhya Pradesh has several vegetarian and non-vegetarian delights to offer. The cuisine changes in different parts of the state, depending upon its history and geographical conditions, but wheat and meat remain the staples almost everywhere. Amli Ri Kadhi, Bhutte Ka Kees, Indori Poha & Jalebi, Bedai, Gatpat, Garadu, Daal Bafla, Mawa Baati and Khoya Jalebi are some of the vegetarian dishes that you can enjoy in the state of Madhya Pradesh. For this month’s Shhhhh Cooking Secretly Challenge, I decided to make Indori Poha, a famous beaten rice dish from the streets of Indore.

Yummy Indori poha!

The Indori Poha is not your ordinary dish of rice flakes. It is a fragrant, extremely flavourful version of poha that you have to try out to believe the beauty of. Freshly made Jeeravan Masala, the generous dose of sev, raw onions, finely chopped coriander and pomegranate arils that it is served with – all these are the hallmarks of a good plate of Indori Poha.

I made the Jeeravan Masala at home, as I was saying earlier, and was richly rewarded for my efforts. The Indori Poha turned out lip-smackingly delicious, and was much adored by everyone at home. It makes for a beautiful breakfast option, something quite different from the usual for us. Needless to say, I’m so thrilled at having discovered this!

Now, let us check out the recipe for Indori Poha, shall we?

Recipe adapted from: Yummy Diaries

Ingredients (serves 3-4):

1. 3 cups rice flakes aka poha
2. 1-1/2 tablespoons of peanuts
3. 1/2 tablespoon oil
4. 1/2 teaspoon cumin seeds
5. 1 sprig curry leaves
6. 2 pinches of asafoetida
7. Salt to taste
8. 1/2 teaspoon turmeric powder
9. 1 tablespoon jaggery powder or to taste
10. 2-3 green chillies
11. 1 tablespoon finely chopped fresh coriander
12. Pomegranate arils, as needed for garnishing
13. Juice of 1 medium-sized onion or as needed
14. Jeeravan Masala, as needed
15. Sev, as needed for garnishing

Method:

1. Dry roast the peanuts on medium flame till crisp. Take care not to burn them. Transfer the roasted peanuts to a plate.
2. Chop the onion finely. Keep aside.
3. Slit the green chillies length-wise. Keep aside.
4. Wash the poha under running water a couple of times. Place in a colander, and let all the excess water drain away.
5. After the water has completely drained from the poha, fluff it up gently.
6. Heat the oil in a pan. Add in the cumin seeds, asafoetida, curry leaves and roasted peanuts. Saute for a few minutes.
7. Now, turn the flame to medium. Add the poha to the pan, along with green chillies, salt to taste, turmeric powder and jaggery powder. Mix well.
8. Cook on medium heat for 3-4 minutes, stirring intermittently. Taste and adjust seasonings if needed. Switch off the gas.
9. Mix in the lemon juice and finely chopped coriander and onion.
10. Serve hot, sprinkled with jeeravan masala, garnished with sev and pomegranate seeds as needed.

Notes:

1. Dry red chillies have been added in the preparation of Jeeravan Masala, which gives it spiciness. You need not add red chilli powder in the preparation of the Indori Poha, as you are already using Jeeravan Masala. However, you may do so if you need more heat.
2. I have used the thin variety of poha here, so I did not need to soak it beforehand. If you are using the thicker version, you might have to soak it for a while before you begin making the Indori Poha.
3. Adjust the quantity of green chillies, salt, Jeeravan Masala, jaggery powder and lemon juice you use, depending upon personal taste preferences.
4. I have used refined sunflower oil here. You may use any other type of oil you prefer.
5. Pomegranate arils are a must in the making of Indori Poha – you can use as many or as little as you want. However, I have not used them since I did not have any on hand.
6. Typically, thick Ratlami sev is used to garnish this poha. I did not have any of that, so I have used store-bought medium-fine sev instead. Use as much or as little sev as you prefer.
7. Jeeravan Masala, sev, lemon juice and sugar, onion, pomegranate arils, fresh coriander – these are the essential components of Indori Poha, without which it just wouldn’t be the same. Please do try not to skip any of these ingredients when you make Indori Poha.
8. Click here to go to the detailed recipe for Jeeravan Masala.
9. Don’t overdo the jeeravan masala. Sprinkle a little over your poha, before serving, as a taste enhancer.
10. In Indore, the poha is first washed/soaked, then mixed with salt and sugar, then steamed in a steamer. It is not cooked in a pan. Before serving, it is topped with lemon juice, jeeravan masala, pomegranate arils, sev and the likes. Here, I have not steamed the poha, but have cooked it the usual way in a pan.

Did you like this recipe? Do tell me, in your comments!

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This recipe is for the Ssshhh Cooking Secretly Challenge group that I am part of. Every month, the participants of the group cook dishes from a particular part of India, using two secret ingredients assigned to them. This month, all of us over are cooking dishes from the Indian state of Madhya Pradesh. My partner for the month, Poornima Porchelvan from Poornima’s Cook Book, gave me two secret ingredients – fennel seeds and onion – and I decided to use them in making Indori Poha.

I’m sharing this post with Fiesta Friday #249. The co-hosts this week are Diann @ Of Goats and Greens and Jenny @ Apply To Face Blog.

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Vatana Ni Kachori Chaat| Making Chaat From Matar Kachori

Winter is, slowly but surely, settling in in Bangalore. It is bright and sunny in the daytime, but it gets nippy in the early mornings and evenings. I can smell the coming of winter in the air. And one of the things that is synonymous with winter, for me, is the piping hot, home-made lilva kachoris that I grew up eating in Ahmedabad. With a gorgeous pigeon pea (fresh tuver) and/or fresh green peas (vatana) stuffing, these kachoris had the power to brighten up a gloomy winter’s day – they still hold the same magic for me.

When the Foodie Monday Blog Hop team decided upon #ChaatsForDiwali as the theme for this week, I was utterly overjoyed. I am a passionate adorer of all things chaat, and can have them for breakfast, lunch and dinner! I instantly knew that I had to make use of the fresh green peas that have begun to appear in the markets of Bangalore. The making of green pea kachoris aka Vatana Ni Kachori, and subsequently converting them into a chaat, came naturally.

So, here’s presenting to you Vatana Ni Kachori Chaat or Matar Kachori Chaat!

Loaded with the goodness of fresh, seasonal ingredients, these delicious kachoris are a delight to gorge on, by themselves. Using them in a chaat only hikes up their deliciousness-quotient quite a few notches. Deep-fried, sinful, chatpata gorgeousness – that is this chaat for you. This beauty surely deserves to find pride of place in your Diwali party. Try it out, and I’m sure you will fall in love with it too!

Here’s the recipe.

Ingredients (makes 18-20 pieces):

For the filling:

1. 3 cups fresh green peas
2. 4 green chillies
3. A 1-inch piece of ginger
4. Salt to taste
5. 1 teaspoon turmeric powder
6. Red chilli powder, to taste
7. 3 tablespoons sugar or to taste
8. 1/4 cup finely chopped fresh coriander
9. 2 tablespoons garam masala or as needed
10. Juice of 1 lemon or to taste
11. 2 tablespoons raisins
12. 8-10 almonds
13. 1 tablespoon oil
14. 1/2 cup fresh grated coconut
15. 1 teaspoon cumin (jeera) seeds
16. 2 pinches of asafoetida powder (hing)

For the kachori shells:

1. 3 cups whole wheat flour
2. Salt, to taste
3. 2 tablespoons oil + more for deep frying

Ingredients for serving:

1. Sev, as needed
2. Fresh grated coconut, as needed
3. Finely chopped onion, as needed
4. Chaat masala, as needed
5. Finely chopped coriander, as needed
6. Sweet-sour tamarind chutney, as needed
7. Spicy green chutney, as needed

Method:

We will first get the dough ready, to make the outer shell of the kachoris.

1. Take the 3 cups of whole wheat flour in a large mixing bowl.
2. Add in salt to taste.
3. Adding water little by little, bind a soft dough similar to the one you would make for rotis.
4. When the dough is almost ready, add in 2 tablespoons of oil. Mix into the dough.
5. Knead the dough for a couple of minutes, and then shape it into a ball.
6. Let the dough rest, covered, till the other preparations are done and you are ready to make the kachoris.

Now, we will prepare the filling for the kachoris.

1. Peel the ginger and chop finely. Chop the green chillies finely. Grind both together to a paste in a mixer, using a little water. Keep aside.
2. Take the green peas in a large mixer jar. Pulse for a couple of seconds, then stop and scrape down the sides of the mixer jar. Pulse similarly 2-3 times, for a couple of seconds each, stopping to scrape down the sides of the mixer jar. The green peas should get coarsely crushed – do not make a fine paste. Keep aside.
3. Chop the almonds, raw, into slivers. Keep aside.
4. Heat 1 tablespoon of oil in a pan. Add in the cumin and asafoetida. Let them stay in for a couple of seconds.
5. Now, add the coarsely crushed green peas to the pan. Cook on medium flame for a minute, by which time the peas will begin to shrink a little.
6. To the pan, add salt to taste, turmeric powder, garam masala, the ginger-garlic paste we prepared earlier, and the sugar. Cook for a minute more on medium flame.
7. Add the slivered almonds, fresh grated coconut and raisins to the pan. Mix well, and cook on medium flame for a minute more. Switch off gas.
8. Add finely chopped coriander to the filling in the pan. Mix well. The filling is ready! Keep aside and let it cool down completely.

Now, we will prepare the kachoris and deep fry them.

1. Take the oil for deep frying in a heavy-bottomed pan. Place on high flame and allow it to heat up, till it reaches smoking point.
2. Meanwhile, take a small ball of the dough that has been resting. Place it on a flour-dusted work surface and roll it out like a small roti.
3. Place a generous amount of the green pea stuffing we prepared earlier in the centre of the circle. Close the roti, making a semi-circular shape. Gently seal the edges.
4. When the oil reaches smoking point, lower the flame to medium. Drop the kachori you prepared in Step 3 above into the hot oil. Deep fry on medium heat till the kachori turns brown and crisp on the outside, taking care that it is evenly cooked and that it does not get burnt.
5. Transfer the deep-fried kachori to a serving plate.

Prepare the Vatana Ni Kachori Chaat now.

1. Use a knife to cut the hot kachori roughly into bite-sized pieces, in the serving plate.
2. Drizzle some sweet-sour tamarind chutney and some spicy green chutney over it.
3. Top with some finely chopped onion and coriander, some sev and fresh grated coconut.
4. Add a bit of chaat masala on top. Serve immediately.
5. Prepare all the Vatana Ni Kachori in a similar manner, using it to make chaat while still hot.

Notes:

1. You can use a mix of maida and whole wheat flour to make the outer shell for the kachoris, like I have done here. In the above recipe, I have used only whole wheat flour.
2. You can use slivered cashewnuts in the filling instead of almonds, if you so prefer.
3. Make sure you get the oil for deep frying nice and hot, till it reaches smoking point. Then, turn down the flame to medium. Fry the rolls on medium flame, ensuring that they are fried evenly on all sides and that they do not get burnt.
4. You can get as imaginative as you want with the toppings you use to make the chaat. Here, I have used whatever I had on hand at the moment.
5. You can make the filling for the kachoris without garam masala, sugar or lemon juice, but I would not recommend that. Every single ingredient used in the filling contributes towards enhancing the textures and flavours of the chaat.
6. You can use a mix of fresh green peas and pigeon peas (tuvar lilva or fresh tuvar) to make the filling, like I have done here. In the above recipe, though, I have made the filling using only green peas.
7. If you are using frozen green peas, ensure that you bring them to room temperature first, before using them to make the filling.
8. Click here for my recipe for the sweet-and-sour tamarind chutney I have used in the chaat.
9. Click here for my recipe for the spicy green chutney I have used in the chaat.
10. I have used store-bought fine sev from Chitalebandhu and chaat masala from Ciba Taaza to make the chaat.
11. This chaat tastes best when the kachoris are hot. So, you could deep-fry a couple of kachoris, and then use them immediately to make the chaat.

Did you like the recipe? Do tell me, in your comments!

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This post is for Foodie Monday Blog Hop. The theme for the week is #ChaatsForDiwali, wherein members are sharing recipes for Diwali party-special chaats.

I’m sharing this post with Fiesta Friday #249. The co-hosts this week are Diann @ Of Goats and Greens and Jenny @ Apply To Face Blog.

Paneer Masala Dosa| Dosa With Cottage Cheese Stuffing

Bored of eating the same ol’ dosa with chutney/sambar, or masala dosa? Paneer Masala Dosa is another version of dosa that you could try out.

With a protein-rich, delicious cottage cheese stuffing, Paneer Masala Dosa makes for a great snack or even a lunch/dinner option. This is quite a filling dosa that doesn’t require any accompaniment to it. If you have dosa batter on hand, making these is a breeze, too!

I tried out Paneer Masala Dosa for the first-ever time at Murugan Idli Shop in Madras, a few years ago, and fell in love with it. A few attempts at making my own version at home later, I was rewarded with success – a beautiful, delectable dosa that was much loved by everyone in the family. Do try it out too, and let me know how you liked it!

Here is how to make Paneer Masala Dosa.

Ingredients (makes 8-10 dosas):

For the filling:

1. 100 grams paneer aka cottage cheese
2. 4-5 cloves of garlic
3. A 1-inch piece of ginger
4. 1 small tomato
5. 1 medium-sized onion
6. 1/2 tablespoon oil
7. 1 teaspoon cumin seeds
8. 2 pinches of asafoetida
9. Salt to taste
10. 1/2 teaspoon turmeric powder
11. Red chilli powder to taste
12. 1 tablespoon garam masala
13. 1 tablespoon amchoor powder
14. 1 tablespoon sugar
15. 1 tablespoon finely chopped fresh coriander

For the dosas:

1. 8-10 ladles of dosa batter
2. 8-10 teaspoons of oil, to make the dosas

Method:

We will first prepare the filling for the Paneer Masala Dosa.

1. Crumble the paneer, using your hands. Keep aside.
2. Peel the ginger and chop finely. Chop the garlic finely. Grind the ginger and garlic to a paste in a small mixer jar, using a little water. Keep aside.
3. Chop the onion finely. Keep aside.
4. Chop the tomato finely. Keep aside.
5. Heat 1/2 tablespoon oil in a pan. Add in the cumin seeds and asafoetida. Allow them to stay in for a couple of seconds.
6. Add the chopped onion to the pan. Saute on medium heat till the onions begin to brown.
7. Now, add the chopped tomato to the pan, along with a little water and salt, and ginger-garlic paste. Cook on medium flame till the tomatoes turn mushy.
8. When the tomatoes are cooked, add in the crumbled paneer, red chilli powder, turmeric powder, sugar, amchoor powder and garam masala. Mix well. Cook on medium heat for a minute. You may add a little water at this stage, if you feel the mixture is too dry. Taste and adjust seasonings if needed. Switch off gas when the filling is done cooking. Do not overcook the filling, as this might cause the paneer to get hard and rubbery.
9. Mix in the finely chopped coriander into the paneer filling. Set the filling aside.

Now, we will make the Paneer Masala Dosas.

1. Heat a thick dosa pan on high heat. When the pan is nice and hot, turn down the flame to medium.
2. Place a ladle of the dosa batter in the centre of the pan. Spread it out to form a medium-sized dosa.
3. Spread a teaspoon of oil around the dosa. Let the dosa cook till it gets brown on the bottom.
4. Flip over the dosa, and let it cook on the other side for about a minute.
5. Transfer the dosa to a serving plate, and place inside it a little of the paneer filling we prepared earlier. Close the dosa. Serve immediately.
6. Prepare all the Paneer Masala Dosa in a similar manner.

Notes:

1. I have used home-made dosa batter here. You can use store-bought batter as well.

2. I have used paneer from ID to make these Paneer Masala Dosa. You may use home-made paneer instead, too.

3. Adjust the quantity of salt, red chilli powder, sugar, garam masala and amchoor powder that you use in the filling, depending upon personal taste preferences.

4. Be careful while adding salt to the filling, as the paneer will have some amount of salt in it too.

5. I have used store-bought amchoor powder (from Everest) and garam masala (from Ciba Taaza) to make the paneer filling.

6. You can use chana masala instead of garam masala in the filling, too. It adds a lovely, different touch to the filling.

7. You may skip the sugar in the filling, if you so prefer, but I would not recommend that. The sugar does not make the filling sweet, but rather rounds off the other flavours brilliantly and brings out their taste more effectively.

Did you like this recipe? Do tell me, in your comments!

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This post is for the Healthy WELLthy Cuisines Facebook group that I am part of. The members of this group cook for a particular theme every fortnight. This fortnight, all of us are cooking different types of dosas.

Check out what the other members have prepared for the theme!:

Pavbhaji Dosa by Sasmita| Ragi Dosa by Shalu| Healthy Brown Rice & Quinoa Dosa by Vanitha| Sweet Cucumber Dosa by Seema| Jowar Dosa by Jayashree| Spicy Tomato Dosa by Rosy

I’m also sharing this post with Fiesta Friday #249. The co-hosts this week are Diann @ Of Goats and Greens and Jenny @ Apply To Face Blog.

 

 

Jeeravan Masala| Indore Poha Masala

Are you looking for a lovely yet healthy way to spruce up your everyday cooking? Try your hands at making some Jeeravan Masala!

For the uninitiated, Jeeravan Masala is a special kind of spice blend from Indore, Madhya Pradesh. Typically made with over 20 carefully chosen spices, this masala is nothing short of a natural medicine. It has been known to aid digestion, and also provides warmth to the body during winters.

Apart from this, Jeeravan Masala is a fabulous taste enhancer. It is widely used in Indori Poha, an extremely delicious preparation with flattened rice or rice flakes that is popular in Madhya Pradesh. The masala elevates the humble poha to an entirely different plane, and makes it stand a class apart. Jeeravan Masala aka Indore Poha Masala is actually so versatile that it can be used to enhance any regular dish – from salads and curries to bhutte ka kees and pakodas.

Jeeravan Masala

Ready-made Jeeravan Masala is easily available these days, both in departmental stores and online. However, there’s nothing that matches the charm of making it at home, sans any preservatives or artificial colouring or flavouring agents. You can control what goes into it, make it in small batches, bottle it up and use it whichever way you want! I made a batch of Jeeravan Masala at home recently, and have been absolutely loving using it in my kitchen. My, is it super fragrant or what?!

This is something you must try out. Check out the recipe for Home-Made Jeeravan Masala (also called Indore Poha Masala) below. Head to the notes section of this post for info on how to use Jeeravan Masala to make Indori Poha.

Recipe adapted from: Yummy Diaries

Ingredients (yields about 1 cup):

1. 6 dry red chillies
2. 3 tablespoons amchoor aka dried mango powder
3. 1-1/2 tablespoons dhania aka coriander seeds
4. 3/4 tablespoon turmeric powder
5. 3/4 tablespoon kala namak aka black salt
6. 1 tablespoon jeera aka cumin seeds
7. 1 tablespoon saunf aka fennel seeds
8. 1/2 jayphal aka nutmeg, coarsely pounded with mortar and pestle
9. 1/4 tablespoon hing aka asafoetida
10. 1/2 tablespoon dried ginger powder
11. 1-inch cinnamon stick
12. 4 laung aka cloves
13. 1 medium-sized tejpatta aka bayleaf
14. 3 green elaichi aka cardamom
15. 1 black cardamom
16. 2 blades of javitri aka mace
17. 1/2 tablespoon shahjeera aka caraway seeds

Method:

1. Dry roast all the ingredients except turmeric powder, ginger powder, asafoetida, black salt and amchoor. Roast on a medium flame till the ingredients are fragrant, 2-3 minutes. Take care to ensure that the ingredients do not burn. Let them cool down completely.

2. When fully cool, take all the roasted ingredients in a medium-sized mixer jar. Add in the turmeric powder, ginger powder, asafoetida, black salt and amchoor. Grind to a slightly coarse powder.

2. When the powder has completely cooled down, transfer to a clean, dry, air-tight jar. Use as and when needed.

Notes:

1. The above recipe yields about 1/2 cup of Jeeravan Masala. Use the masala as and when needed, and the rest can be kept in a glass/steel jar at room temperature. There is no need to refrigerate it.

2. Ensure that you use only a clean, air-tight, dry container to store the masala. Use only a clean, dry spoon for it.

3. At room temperature, the masala stays well for quite a few months. However, for the sake of freshness, it is best to use it within a month of preparation.

4. As stated above, Jeeravan Masala is a lovely taste enhancer, so versatile that you can use it in everything from salads and curries to poha and pakoras. You can even use this masala sprinkled on khakras and in the famous Bhutte Ka Kees from Madhya Pradesh.

5. I have used Bydagi dry red chillies here, which are not too spicy. If you need more heat, use a spicy chilli like Salem Gundu.

6. Here’s a detailed guide on how to make Indori Poha using Jeeravan Masala.

Did you like this recipe? Do tell, in your comments!

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I’m sharing this post with Fiesta Friday #249. The co-hosts this week are Diann @ Of Goats and Greens and Jenny @ Apply To Face Blog.

Poondu Rasam| Garlic Rasam

Rasam of different kinds often makes an appearance on our dining table. It is comfort food for the bub, the husband and me, and I find it it easy to whip up when I have nothing else planned for lunch or dinner. Garlic Rasam (‘Poondu Rasam‘ in Tamil) is something all of us love to bits, and I make quite regularly.

The health benefits of garlic have been talked about since decades. The root helps in controlling blood pressure and cholesterol levels, aids digestion, and helps combat common cold and flu. Garlic is also a rich source of Vitamin C and B6, as well as Manganese. It also contains a high amount of antioxidants, which aid in the warding off of ailments like Alzheimer’s Disease and Dementia. It also helps in improving one’s longevity. This notwithstanding, garlic smells and tastes absolutely fab, and I love adding it to all and sundry dishes!

I think Poondu Rasam is a brilliant way to use these filled-with-health-benefits garlic bulbs. The garlic infuses the humble rasam with a whole lot of flavour, taking the dish up to an entirely different level. I grind the spice mix for the Poondu Rasam fresh, as opposed to using ready-made rasam powder, which works its magic on the dish too. Give us piping hot garlic rasam, steamed rice and a dollop of ghee, and we are set – any day, any time! Honestly, this rasam turns out so lovely that it doesn’t even need an accompaniment!

Here is our family recipe for Poondu Rasam aka Garlic Rasam.

Ingredients (serves 4-5):

For the spice mix:

1. 1 teaspoon oil
2. 1 tablespoon cumin seeds (jeera)
3. 1 tablespoon coriander seeds (sabut dhania)
4. 4-5 dry red chillies (lal mirch)
5. 1/2 teaspoon fenugreek seeds (sabut methi)
6. 1/2 tablespoon black peppercorns (kali mirch)
7. 6-7 cloves garlic, peeled

For the tempering:

1. 1 teaspoon ghee
2. 1 teaspoon mustard seeds (rai)
3. 2 generous pinches asafoetida (hing)
4. 6-7 cloves of garlic, peeled and pounded with a mortar and pestle

Other ingredients:

1. 1/4 cup toor daal
2. 2 tablespoons fresh curry leaves
3. A small lemon-sized ball of tamarind
4. 2 big tomatoes, finely chopped
5. Salt, to taste
6. 1/2 teaspoon turmeric powder
7. 2 tablespoons finely chopped fresh coriander leaves

Method:

1. Wash the toor daal a couple of times under running water. Drain out all the excess water. Add in just enough fresh water to cover the toor daal, and place it in a pressure cooker. Pressure cook for 4 whistles. Let the pressure release naturally. When all the pressure has come down, mash the cooked toor daal and keep aside.
2. Soak the tamarind in boiling water for 10 minutes. When it cools down enough to handle, extract a thick juice out of the tamarind, adding very little water at a time. Keep aside.
3. Now, we will make the spice mix needed for the garlic rasam. Heat 1 tablespoon oil in a pan. Add in the 6-7 cloves of garlic, coriander seeds, cumin seeds, dry red chillies, black peppercorns and fenugreek. Fry on medium flame till the ingredients begin to turn brown, taking care not to burn them. Transfer the fried ingredients to a plate, and allow to cool down completely.
4. When the ingredients for the spice mix have entirely cooled down, grind them to a powder in a mixer, without adding any water. Keep aside.
5. Now, we will proceed to make the garlic rasam. Heat a little water in a pan, and add in the finely chopped tomatoes and the curry leaves. Add in a little salt and turmeric powder. Cook on high flame till the tomatoes begin to turn mushy.
6. Now, add the tamarind extract to the pan. Mix well. Let it cook for a couple of minutes.
7. Add the cooked toor daal to the pan, along with the spice mix we ground earlier. Add in about 1-1/2 cups water. Mix well. Let everything cook together till the rasam begins to boil. Turn down the flame at this stage. Check and adjust seasonings, if needed.
8. Let the rasam simmer for just a minute, then switch off gas.
9. Now, we will prepare the tempering for the garlic rasam. For this, heat the ghee in a pan. Add the mustard seeds and let them pop. Add in the asafoetida and the crushed garlic, and let them stay in for a couple of minutes. Switch off the gas, and add this tempering to the rasam.
10. Add the finely chopped coriander to the rasam. Cover the pan in which you prepared the rasam, and let it sit like that for at least 15 minutes. Serve the garlic rasam hot with steamed rice, ghee and curry of your choice.

Notes:

1. The last step of covering the prepared rasam with a lid and letting it sit for 15 minutes is crucial. Don’t miss it. This helps in infusing the flavour of the garlic beautifully into the rasam.
2. I prefer using ghee to make the tempering for garlic rasam. You can use oil instead, if you so prefer.
3. Increase or decrease the number of dry red chillies and black peppercorns, depending upon how spicy you want the rasam to be.
4. Adjust the quantity of toor daal and water you add to the rasam, depending upon how thick/watery you would like it to be.
5. Don’t cook the rasam too much after adding the spice mix. Just simmer for a minute or so and switch off the gas.

Did you like the recipe? Do try out this Garlic Rasam, and let me know your thoughts on it!

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This post is for the Foodie Monday Blog Hop. The theme for the week is ‘Rooting for Roots’, wherein members are cooking dishes using various root vegetables except potatoes.

I’m sharing this post with Fiesta Friday #249. The co-hosts this week are Diann @ Of Goats and Greens and Jenny @ Apply To Face Blog.