Aromatic and healthy rasam prepared with garlic and freshly ground rasam powder, you can serve with hot rice and you can also serve this as a soup during winter season. Garlic rasam / Poondu rasam is good for digestion, bloating and also good for common cold. Click here for more rasam recipes.
Serves 4 to 6
- 1 no – Tomato (chopped)
- 1 no – Tamarind (gooseberry size)
- 6 to 8 clove – Garlic (crushed)
- 1/8 tsp – Turmeric powder
- 1 tbsp – Coriander leaves
- 2 pinches – Asafoetida
- 1/8 tsp – Sugar
- Salt to taste
- 2 drops – Oil
- 1 tbsp – Coriander seeds
- 1 tbsp – Red gram / Toor dal / Thuvaram paruppu
- 1 no – Dry red chillies
- 1/2 tsp – Cumin seeds
- 1/2 tsp – Peppercorns
- 1 tsp – Oil
- 1/4 tsp – Mustard seeds
- 1/8 tsp – Split black gram / Ulunthu
- 1/4 tsp – Fenugreek seeds
- 4 or 5 no’s – Fresh curry leaves
- Soak tamarind in a cup of water and squeeze out the pulp, set it aside.
- Take a pan, add few drops of oil and roast coriander seeds, toor dal, dry red chilli, cumin seeds and peppercorns till they are slightly brown. Allow them to cool and grind them to a fine powder, set it aside.
- Take a vessel, add tamarind water, chopped tomato, turmeric powder, sugar, asafoetida, required salt and crush tomatoes with your hands. Add 1 to 1 1/4 cup of plain water and mix well, keep it aside.
- Heat oil in a pan, season with items given in the list for seasonings and followed by crushed garlic, saute for few seconds until they are slightly brown.
- Add tamarind tomato water and ground rasam powder, mix well and bring it to boil. You should see froth forming on the sides, switch off the stove. Finally garnish with coriander leaves and serve with hot rice and appalam.
- I have used 8 full garlic in this recipe, you may use anywhere between 5 to 8 number of garlic.
- I always use little sugar in all my rasam preparations, because it gives nice sweet and sour to the rasam.