Garlic rasam recipe | Poondu Rasam
Garlic rasam recipe- easy south Indian garlic clear soup spiced with pepper corns and cumin seeds.No grind rasam with garlic pods to serve with rice.
Servings: 4
Calories: 150kcal
Ingredients
To crush into coarse powder
- 1 1/2 teaspoons black peppercorns
- 2 teaspoons cumin seeds
- 3 garlic cloves big
For making rasam
- 1/4 cup tuvar/arhar dal cooked and mashed
- 1 tablespoon Tamarind
- 2 cups water warm
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon jaggery optional
- Salt to taste
To temper garlic rasam
- 2 teaspoons ghee (clarified butter)
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 3-4 garlic pods
- 10 curry leaves
- 2 dried red chilies
Instructions
To make instant rasam powder
- Crush together 3 garlic pods, 1 1/2 teaspoons black pepper and 2 teaspoons cumin seeds into a coarse mixture. You can use a mixer grinder or mortar and pestle
To make rasam
- Soak tamarind in 2 cups water and extract thin tamarind water.
- To that add crushed rasam powder, salt, jaggery, asafoetida and turmeric powder. Bring to a rolling boil
- Add the cooked and mashed toor dal and simmer till the rasam turns frothy
To temper garlic rasam
- In the meantime, heat 2 teaspoons ghee in a small pan
- Temper with mustard seeds, cumin seeds, curry leaves, dried red chilies and garlic cloves
- Add to the simmering rasam. Add coriander leaves and switch off the flame
- Serve garlic rasam hot with rice,
Nutrition
Calories: 150kcal