Rasam is a south Indian cuisine. We can call rasam as south Indian soup. Rasam is watery in consistency and can be had with hot steamed rice or as it is like a soup. No meal is complete without rasam in most of the South Indian houses.
I also love rasam like every South Indian. It’s always comforting to have hot steamed rice with ghee and rasam.
I keep watching cookery shows and I learnt about garlic rasam in a cookery show about 5 years ago. I don’t even remember the name of the show now. The recipe has been tweaked over years since I didn’t have the habit of writing down the recipe then. This is my version of garlic rasam now 🙂 🙂
This rasam can be made instantly without using rasam powder. I make this rasam very often due to the health benefits of garlic. A bowl of rice and garlic rasam is always my choice when unwell.
Try this recipe and I am sure that it will become one of your favorites too!!!!
Preparation time: 15 to 20 minutes Cooking time: 12 to 14 minutes Author: Anusha Acharya Recipe Type: side dish Cuisine: South Indian Servings: 3 to 4 persons 1 Cup = 250 ml
Hunase hannu/ Imli/ Tamarind – 1 teaspoon
Thogari bele/ Toor dal/ Split pigeon peas – 1 teaspoon
Jeerige/ Jeera/ Cumin seeds – ½ teaspoon
Kaalu menasu/ Kali mirch/ Pepper corns – 6 to 8( I used 6)
Kashmiri menasinakaayi/ Kashmiri mirch/ Kashmiri chillies – 2
Guntur menasinakaayi/ Guntur mirch/ Guntur chillies – 1
Bellulli/ Lahasun/ Garlic – 8 small cloves (2 for masala and 6 for tempering)
Tomato hannu/ Tamaatar/ Tomatoes – 1 medium-sized (Little less than ½ cup when chopped)
Karibevu soppu/ Karee patte/ Curry leaves – 6 to 8 leaves
Kotthambari soppu / Dhaniya ke patte/ Coriander leaves – 2 tablespoons finely chopped
Thuppa/ Ghee/ Clarified butter – 1 teaspoon
Saasive/ Sarason ke beej/ Mustard seeds – ¼ teaspoon
Arisina pudi/ Haldi powder/ Turmeric powder – ¼ teaspoon
Bella/ Gud/ Jaggery – About 1 teaspoon
Uppu/ Namak/ Salt – As required
Neeru/ Paani/ Water – 4 ½ cups
Step 1: Wash and soak tamarind in half cup of water for 15 to 20 minutes.
Step 2: We need to dry roast few ingredients for the masala paste. I roast each ingredient separately as follows:
* Dry roast toor dal till nice aroma starts coming and color changes slightly and transfer it to a plate to cool.
*Dry roast cumin seeds for few seconds and transfer it to a plate to cool.
*Heat the pepper corns for few seconds and transfer it to a plate to cool.
*Dry roast red chillies for few seconds and transfer it to a plate to cool.
Step 3: wash and finely chop the required tomato and coriander leaves. Wash the required curry leaves. Peel and crush the required garlic. Keep this aside.
Step 4: Now grind the roasted and cooled masala along with 2 peeled garlic cloves without adding water. Now add water little by little and grind it into a fine paste and keep it aside. I used half cup of water for grinding.
Step 5: Now extract the juice from soaked tamarind by discarding the pulp and keep it aside.
Making garlic rasam:
Step 1: Heat a teaspoon of ghee in a pan, add mustard seeds. Once the mustard seeds start spluttering, add curry leaves and crushed garlic (6 cloves) and sauté till garlic changes slightly in color. Now add tomatoes and sauté till it becomes mushy.
Step 2: Once the tomatoes are mushy, add ground masala, tamarind extract, salt, turmeric powder, 3 to 3 and half cups of water, jaggery and mix well. Boil this for 10 to 12 minutes.
Step 3: After 10 to 12 minutes, add finely chopped coriander leaves and boil again for 1 to 2 minutes. Rasam is ready to serve now!!!Serve it with hot steamed rice drizzled with ghee or have it just like soup.
* Do not over roast the masala. Over roasting can make the rasam taste bitter.
* Byadgi chillies can be used instead of kashmiri chillies. I always use byadgi chillies, used kashmiri chillies this time since I couldn’t find byadgi chillies here.
*More red chillies can be used if you prefer your rasam to be hot. I make it medium hot since I have a toddler at home.
* We, Udupi people have a habit of adding jaggery to every dish where tamarind is used. This is actually added to balance the sourness of tamarind. Adding little jaggery will not make the rasam sweet. You can skip jaggery if you don’t like it.
*Vegans can use same quality of oil for tempering instead of ghee.
Want to try making rolled papads at home? Check the video Rolled papad
Happy and Healthy Cooking!!!