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.
Prep Time15mins
Cook Time15mins
Total Time35mins
Course: Main Course
Cuisine: Indian, south indian
Servings: 4
Calories: 150kcal
Author: Harini
Ingredients
To crush into coarse powder
1 1/2teaspoonsblack peppercorns
2teaspoonscumin seeds
3garlic clovesbig
For making rasam
1/4cuptuvar/arhar dalcooked and mashed
1tablespoonTamarind
2cupswaterwarm
1/4teaspoonturmeric powder
1/2teaspoonjaggeryoptional
Saltto taste
To temper garlic rasam
2teaspoonsghee(clarified butter)
1teaspoonmustard seeds
1/2 teaspoon cumin seeds
3-4garlic pods
10curry leaves
2dried 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