Garlic Rasam / Poondu Rasam

I usually prepare rasam with more water consistency irrespective of it’s types. The reason behind it is, most of the time I drink it directly instead of having with rice. Again the ‘most of the time drinking’ goes good with garlic rasam. I personally feel that I enjoy the aroma of fried garlics only when I drink. You just give try and I’m sure you enjoy a lot.

Garlic, a natural antibiotic is used for fighting against heart disease and lowering blood pressure. It is also widely prepared and served in south India for the people fell ill with cold and flu. A very basic and quick remedy for cold is drinking the garlic rasam. 

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 3-4

Ingredients:

Garlic pods – 5-7, roughly minced

Tamarind – 1 small gooseberry size

Tomato – 1 no

Mustard and Urid dal -1/2 teaspoon

Curry leaves – 2 strings

Coriander leaves – 3 strings, for garnishing

Gingelly oil – 3 teaspoon

Salt – to taste

For Rasam Masala:

Garlic pods – 3 nos

Pepper corns – 1/2 teaspoon

Cumin Seeds – 1/2 teaspoon

Fenugreek – 1/4 teaspoon

Coriander leaves – 4 strings

Green chillies – 2 nos

Method:

1) Soak Tamarind in 2 cups warm water with tomato and squeeze the extract the juice. Remove the lumps.

2) Grind the ingredients given for rasam masala to coarse powder. Mix with tamarind juice and keep aside.

3) In a pan, heat oil. Temper mustard and urid dal. Add curry leaves.

4) Immediately add minced garlic pods and fry till they are soft.

5) Add the tamarind juice (as said in step 2) to pan. Add salt and turmeric powder. Taste and adjust the tangyness by adding water.

6) Remove the rasam from heat when foam forms on the top. Garnish with coriander leaves.

7) Serve hot with steamed rice.

Sending this recipe to ‘Herbs and Flowers – Garlic‘ event.

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Narthangai Rasam / Citron Rasam / Dabbakaya Rasam