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Showing posts with label Belluli Saaru. Show all posts
Showing posts with label Belluli Saaru. Show all posts

Monday, February 27, 2012

Belluli Saaru - Day 4 - Week 2 - BM#13

Belluli Saaru - Day 4 - Week 2 - BM#13:

Belluli means garlic in English, Velluli in Telugu, poondu in tamil. Some people in Hinduism and Jainism avoid this herb. Elders used to never cook this in their houses on auspicious day mainly in Brahmin families. But nowadays some have changed due to the medicinal value of garlic. It resembles like a white onion but smaller and it has got bulbs within it. It is rich in vitamin c. This rasam is a part of Blogging Marathon - BM#13, which I have made it for Day 4.

Garlic is also claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer. Garlic was used as an antiseptic to prevent gangrene during World War I and World War II. More recently, it has been found from a clinical trial that a mouthwash containing 2.5% fresh garlic shows good antimicrobial activity, although the majority of the participants reported an unpleasant taste and halitosis. (source: Wikipedia).

  • Tomato – 1
  • Tamarind Water (medium consistency) – 3 tsp
  • Garlic – 8 to 10 bulbs
  • Crystal Salt – 1 tbsp
  • Rasam Powder – 2 tbsp
  • Turmeric Powder – ¼ tsp
  • Jaggery – a small piece
  • Water – as required
  • Curry leaves – few (optional)
  • Coriander leaves – few (optional) 
For seasoning:
  • Mustard Seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Oil – 2 tsp
  • Roast garlic bulbs in ghee
  • Wash and blend tomato along with roasted garlic, curry leaves and coriander leaves
  • Heat oil in a kadai and once the oil is hot, add the above mixture.
  • Squeeze the tamarind and pour the tamarind water along with the above mixture and allow it to boil
  • If required add more water
  • Allow rasam to boil till the raw smell of tamarind goes off
  • Add rasam powder, turmeric, asafoetida (hing), jaggery and salt allow it to boil so that all these gets mixes well
  • Heat oil in a different kadai and once hot add mustard seeds, cumin seeds, curry leaves and put it on the rasam leave it for one more minute by adding coriander leaves along with it.
  • Healthy rasam is ready.

This rasam was of thinner consistency, if needed you can add water as per your requirement.

It’s great if you could drop here to check out what other Blogging Marathoners are up with in BM# 13