Advertisment

Garlic Rasam

A delicious soup with predominant flavour of garlic.

New Update

" frameborder="0" allowfullscreen>

Advertisment
Main Ingredients Garlic, Split Pigeon Pea
Cuisine Tamil Nadu
Course Soups
Prep Time 26-30 minutes
Cook time 41-50 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Garlic Rasam

  • 15-20 cloves Garlic
  • 2 tablespoons Split Pigeon Pea soaked
  • 1 medium Tomato cubed
  • 2 teaspoons Tamarind pulp
  • to taste Salt
  • 1 pinch Asafoetida
  • 1/4 teaspoon Turmeric powder
  • For rasam powder
  • 1 teaspoon Cumin seeds
  • 6-8 Black peppercorns
  • 4 Dried red chillies
  • 1 tablespoon Coriander seeds
  • 1 teaspoon Split Bengal gram (chana dal)
  • For tempering
  • 1/2 teaspoon Mustard seeds
  • 2 Dried red chillies
  • 1 sprig Curry leaves
Advertisment

Method

  1. Heat a non-stick pan. Roast garlic cloves for a minute. Remove and set aside. Boil three cups of water in a deep pan. Add dal, tomato cubes and cook, covered, till soft.
  2. Mash and reserve along with the water. In a non-stick pan dry roast cumin seeds, peppercorns, whole red chillies, coriander seeds, split Bengal gram to a light brown. Cool and pound to a powder.
  3. Add three more cups of water to tamarind pulp and boil it with salt, asafoetida, turmeric powder and the masala powder for five minutes or till the raw tamarind smell disappears.
  4. Add mashed dal to the rasam and bring it to a boil. Reduce heat and simmer for five minutes. Strain and bring to a boil again.
  5. For tempering, dry roast mustard seeds, red chillies and curry leaves in a non-stick pan and add it to the boiling rasam. Cover immediately to trap the flavours and serve piping hot garnished with roasted garlic.

Nutrition Info

Calories 195
Carbohydrates 29.8
Protein 9.5
Fat 4.1
Advertisment