Garlic Rasam | Poondu Rasam Recipe

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.

1. Garlic infused potato fry
2. Poondu milagu kuzhambu
3. Chilli-garlic pickle

Preparation time: less than 10 minutes

Cooking time: less than 5 minutes

Ingredients

1 (lemon sized) tamarind

1 tomato

1 rasam powder

5-6 garlic clove

1 tsp pepper corns

1 tsp cumin seeds

Pinch of Asafoetida

1tsp oil

Salt (to taste)

1-2 red chillies

½ tsp mustard seeds

Curry leaves

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. 

Notes

1. 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.
2. Don’t let the rasam to boil for long time. Just the frothy texture is good enough for making a perfect rasam.
3. Adding cooked and mashed toor dal to the rasam is optional.
4. If u loves eating whole garlic pods, avoid crushing it in a mixie. Try adding it to the tamarind juice as a whole.