Garlic Rasam Recipe – Ingredients
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Tamarind – 1 small gooseberry size
Coriander leaves – a handful
Salt – to taste
To grind coarsely:
Garlic pearls – 5 small
Green Chillies – 1
Pepper Corns – 1/2 tsp
Jeera – 1/2 tsp
Oil / Ghee – 2 tsp
Mustard seeds – 1 tsp
Turmeric powder – 1/4 tsp
Hing – 1/4 tsp
Curry leaves – 1 sprig
Red Chillies – 2
Garlic pearls – 4 whole with skin crushed
Tomato – 1 small chopped roughly
- 1.Grind the ingredients listed under ‘to grind coarsely’ to a coarse mixture.Set aside. Crush the whole garlic with skin just roughly and set aside 2.Soak tamarind in 1.5cups of water and extract pulp.Add the coarsely ground mixture to this and mix well.Set aside. 3.In a pan – heat oil add the ingredient listed under ‘to temper’ saute for few mins till raw smell of tomato leaves.Boil the tamarind mixture for 3mins for the raw smell of tamarind along with crushed items to leave…then add the tempered items to the tamarind mixture. 4.Add required salt and let it simmer for 2mins.When the rasam is frothy and is boiling, garnish with coriander leaves and switch off the flame immediately.
Serve hot with rice and any curry of your choice!
- Make sure to boil the tamarind with crushed items for the raw smell to leave. Then just leave for a single rolling boil , dont let the rasam boil for more time thats the main key to make a good rasam.
- Dont make rasam in iron vessels, it will make the rasam taste change and sometimes bitter too
- I love eating whole garlic so always add few while tempering.
- You can even add 2-3 tbsp of cooked and mashed toor dal for extra flavour and thickness