Garlic Rasam

Rasams are well known in South India and one of the must item for the festival, wedding and special meals. There are many varieties of rasam and garlic rasam is one of them. Mostly it is served with rice and tastes awesome when served with ghee.
While I was in Bangalore rasam was the most common dish I heard and prepared in minutes.

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An authentic south Indian meal, apart from dry dishes, papads and chutneys, rice is served in 3 portions. The first portion is served with paruppu, dal or thove, which is purely dhal and no veggies added. The second portion is served with sambar which includes dal and vegetables.
The third portion is served with Rasam.
Of course, the finale is done with the curds, I feel Describing south Indian meals is never-ending.

Garlic Rasam Recipe

In this particular Rasam, I have taken garlic as the main ingredients. With a combination of pepper, jeera, tomatoes and others. A quick and very easy tangy and can be done in no time.

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Ingredients

For grinding ( as it is just a few ingredients I pounded it using a pestle)

  • 1 green chilli
  • 4 garlic cloves
  • 1/2 tsp pepper
  • 1/2 tsp Jeera

For Tempering

  • 2 sprigs curry leaves
  • 1/2 tsp hing
  • 1/2 tsp turmeric powder
  • 1 tomato roughly chopped
  • 2 red chillies
  • 5 garlic crushed with skin
  • 2 tsp chopped Coriander leaves
  • 1/2 tsp mustard

Other ingredients

  • Tamarind 1/2 lemon size
  • 2 cups of water
  • Salt to taste

Method

1. Soak the tamarind in 1 1/2 cup of water and soak it for 5-10 minutes. 

Garlic Rasam - A Tasty Tangy Garlic Flavoured Rasam

2. While the tamarind is kept for soaking, grind the ingredient mentioned for grinding, ie 1 green chilli, 4 garlic cloves, 1/2 tsp pepper, 1/2 tsp Jeera to a coarse mixture. Or You can hand pound using a pestle.

Garlic Rasam - A Tasty Tangy Garlic Flavoured Rasam
Garlic Rasam - A Tasty Tangy Garlic Flavoured Rasam

3. Squeeze the soaked tamarind and filter out the remainings of the tamarind fibres. Add this water to the pounded paste.

Garlic Rasam - A Tasty Tangy Garlic Flavoured Rasam

4. In a vessel heat oil when oil is heated add 1/2 tsp mustard seeds. Saute till the mustard seeds crack.

5. Add, 2 sprigs curry leaves, 2 red chillies, 1 tomato roughly chopped, 5 garlic crushed with skin, 1/2 tsp hing and 1/2 tsp turmeric powder fry till tomatoes turn soft.

Garlic Rasam - A Tasty Tangy Garlic Flavoured Rasam

6. Add the tamarind water with pound mix to this. Stir well and saute for a minute on a low flame.

7. Now add 2 cups of water and add salt as per taste.

8. In a medium-low flame boil the rasam for 5 minutes.

9. Garnish with 2 tsp chopped Coriander leaves. Turn OFF the flame.

10. Serve the Garlic Rasam hot with rice or you can have it like soup.

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Garlic Rasam - A Tasty Tangy Garlic Flavoured Rasam
Garlic Rasam - A Tasty Tangy Garlic Flavoured Rasam

Garlic Rasam – A Tasty Tangy Garlic Flavoured Rasam

Recipe by Rovena FernandesCourse: RasamCuisine: South IndianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes

A tangy, garlic rasam for the perfect south Indian Meal. It’s a simple yet tasty rasam which can be prepared easily.

Ingredients

  • For grinding ( as it is just a few ingredients I pounded it using a pestle)
  • 1 green chilli

  • 4 garlic cloves

  • 1/2 tsp pepper

  • 1/2 tsp Jeera

  • For Tempering
  • 2 sprigs curry leaves

  • 1/2 tsp hing

  • 1/2 tsp turmeric powder

  • 1 tomato roughly chopped

  • 2 red chillies

  • 5 garlic crushed with skin

  • 2 tsp chopped Coriander leaves

  • 1/2 tsp mustard

  • Other ingredients
  • Tamarind 1/2 lemon size

  • 2 cups of water

  • Salt to taste

Directions

  • Soak the tamarind in 1/2 cup of water and soak it for 20 minutes. 
  • While the tamarind is kept for soaking, grind the ingredient mentioned for grinding, ie 1 green chilli, 4 garlic cloves, 1/2 tsp pepper, 1/2 tsp Jeera to a coarse mixture. Or You can hand pound using a pestle.
  • Squeeze the soaked tamarind and filter out the remainings of the tamarind fibres. Add this water to the pounded paste.
  • In a vessel heat oil when oil is heated add 1/2 tsp mustard seeds. Saute till the mustard seeds crack.
  • Add, 2 sprigs curry leaves, 2 red chillies, 1 tomato roughly chopped, 5 garlic crushed with skin, 1/2 tsp hing and 1/2 tsp turmeric powder fry till tomatoes turn soft.
  • Add the tamarind water with pound mix to this. Stir well and saute for a minute on a low flame.
  • Now add 2 cups of water and add salt as per taste.
  • In a medium-low flame boil the rasam for 5 minutes.
  • Garnish with 2 tsp chopped Coriander leaves. Turn OFF the flame.
  • Serve the Garlic Rasam hot with rice or you can have it like soup.

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