Garlic Rasam (Tamilnadu style)
Dec 13, 2019
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2 Servings
Garlic rasam can be made when time is short and dals are not ready. It can also be relished as a soup. Typically people love to sip on this during winters as this contains pepper and cumin. Since this is oil-free, it can also be enjoyed guilt-free.
Ingredients
- 1 lemon sized tamarind
- 2 c water
- 2 chopped tomatoes
- 5 pods of garlic to grind
- 10 pods of pepper
- 1 tbsp cumin
- 2 dried red chilli
- Coriander
Tadka
- 1 tsp mustard
- 1 tsp cumin
- 1 tsp turmeric
- 2 pods chopped finely
Garnish
- Handful of chopped coriander
- Handful of chopped spring garlic ( optional )
Method
- Wash and soak the tamarind in 1c of hot water and extract the pulp
- Dilute this with 1 c of plain water and keep it on the stove to boil
- Dry grind 5 pods garlic, cumin, pepper and red chillis and mix it to the boiling tamarind water
- Add the finely chopped garlic and tomatoes at this point and let this boil for 10 mins
- Add salt to taste
- To garnish add a handful of chopped coriander and spring garlic if grown at home ( optional ) and switch off the stove
- To make the tadka, in a heavy-bottomed iron or clay pan, add cumin and mustard. Once they splutter, add this to the rasam
- Serve hot with rice or can be used as a garlic soup
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