That was before I devised this recipe. I stripped down all rasam recipes and came up with this uber simple recipe that really cannot go wrong. (TH actually makes better rasam but he has to add tomatoes to it). And Dal? What dal? I never add dal to rasam unless I am making this version which I call parippu rasam.
So in a nutshell, this rasam recipe goes against most Brahmin rules of making rasam:
- no toor dal / tuvaram paruppu (gasp)
- addition of garlic / poondu (double gasp)
- use of readymade rasam powder
Maybe I should rename the recipe mulagutawney like those fancy restaurants. Anyway.. If you don't want to add dal to your rasam, make it without dal. Go ahead, dare yourself 😉
Garlic Rasam / Poondu Rasam Recipe
Preparation time: 20 mins
Serves: 2What I Used:
A small lime-sized ball tamarind
8 pods garlic, chopped (use as much or as little as you want)
1 ripe tomato
1 tablespoon rasam powder (mine has chilly powder so if yours doesn't, add chilly powder to taste)
A generoud pinch of hing / asafoetida
½ teaspoon turmeric powder
½ teaspoon jaggery or sugar
Salt to tasteFor tempering:
2 teaspoon ghee / clarified butter (or oil)
½ teaspoon mustard seeds
A few curry leavesHow to make Garlic Rasam:
1. Soak the tamarind in 1 cup warm water for 10 mins. Extract juice and discard pulp. Add another cup of water to the tamarind juice.
2. Chop the tomato and mash it well with your finger tips.
3. Place the tamarind juice, tomatoes, turmeric powder, salt, hing, rasam powder and the garlic pods in a pan and bring to boil. Once it boils, lower fire and let it simmmer, keeping the pan open.
4. Once the mixture has simmered for about 15 mins, add sugar and adjust salt. Remove from fire.
5. Heat the ghee and add the mustard seeds and curry leaves. Once the seeds start to pop, add to the boiled tamarind mixture. Mix well.
Serve piping hot with steamed white rice and paruppu usili or drink straight from a glass.
Shama Nagarajan
yummy delicious rasam
SJ
Where is the straw? I had trouble with rasam -still do it never comes out like my mom's :(Nice snaps!!!
My Experiments with Cooking
It's a good-looking rasam 🙂 I add dal when I think it's too light and when I want a thicker version. Otherwise prefer this kind.
Parita
Rasam is such a comfort drink, i make it when i m really tired and want some simple and satifying meal!
DEESHA
I took a long time to perfect my Rasam .. I mostly depends on the kind of Rasam powder one uses & surprisingly, for how long you boil it .. My dad boils it a lil longer than the usual time & he makes killer rasam .. I have never made Garlic rasam, I wud just gulp this down as a soup
Superchef
this is the kind of rasam that has worked for me as well. I add less garlic and have to have cilantro leaves!!
Priya
Love garlic rasam much and ur presentation is too good Nags...
Prathibha
Loved the way u served it in the glass..I love any kind of rasam..my comfort food with rice..
Mahimaa's kitchen
the glass container is so cute. love it... and the rasam looks so good. i add 2 tsp of cooked thur dhal to rasam.
RAKS KITCHEN
Looks very nice,I too love rasam with garlic than without...I never make rasam if i dont hav garlic & coriander leaves!! I add crushed garlic,that too with skin..no peeling business 😀