I love to make different types of rasam. I already have a post for spicy pepper rasam and tomato rasam, here comes another variety rasam… Garlic rasam!!! I purposefully I include lots of garlic in my recipes. Not because TH loves the flavor, it is very good when talking about health concerns. It has anti-cancer effect, relaxes digestion process, reduces blood pressure and the list goes on. Check out my few recipes with garlic as a main ingredient.
Preparation time: less than 10 minutes
Cooking time: less than 5 minutes
1 (lemon sized) tamarind
1 rasam powder
5-6 garlic clove
1 tsp pepper corns
1 tsp cumin seeds
Pinch of Asafoetida
Salt (to taste)
1-2 red chillies
½ tsp mustard seeds
Coriander leaves (to garnish)
How to make it
- Soak tamarind in 1 ½ cup of warm water, extract the juice. Crush tomatoes in the tamarind juice.
- Coarsely grind pepper corns, cumin seeds and garlic pods,add to the tamarind juice. Check for salt.
- In sauce pan heat oil, splutter mustard seeds and add asafoetida, red chillies to it. Splutter curry leaves.
- Add the tamarind juice to the pan. (Stay away while doing this, since it splutters)
- When rasam turns frothy, add rasam powder and garnish with chopped coriander leaves.
- This recipe does’nt requires rasam powder. I used it to give an extra flavor. If u doesn’t have rasam powder in hand, omit it.
- Don’t let the rasam to boil for long time. Just the frothy texture is good enough for making a perfect rasam.
- Adding cooked and mashed toor dal to the rasam is optional.
- If u loves eating whole garlic pods, avoid crushing it in a mixie. Try adding it to the tamarind juice as a whole.