How to make Garlic Rasam -
A delicious soup with predominant flavour of garlic.
This recipe is from the book No Oil Cooking.
Main Ingredients : Garlic (लहसुन), Split Pigeon Pea
Cuisine : Tamil Nadu
Course : Soups
For more recipes related to Garlic Rasam checkout Garlic Spinach And Chickpea Soup, Garlic and Cheddar Soup, Roasted Garlic and Potato Soup. You can also find more Soups recipes like Corn And Chicken Chowder Vegetable Manchow Soup Sweetcorn With Vegetable Soup Albondigas Verdes
Garlic Rasam Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 26-30 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Garlic Rasam Recipe
Garlic 15-20 cloves
Split Pigeon Pea soaked 2 tablespoons
Tomato cubed 1 medium
Tamarind pulp 2 teaspoons
Salt to taste
Asafoetida 1 pinch
Turmeric powder 1/4 teaspoon
For rasam powder
Cumin seeds 1 teaspoon
Black peppercorns 6-8
Dried red chillies 4
Coriander seeds 1 tablespoon
Split Bengal gram (chana dal) 1 teaspoon
For tempering
Mustard seeds 1/2 teaspoon
Dried red chillies 2
Curry leaves 1 sprig
Method
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
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