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.
pink tangerine
lol...the first sentence appplies to me too.
Poornima Nair
Could have a couple of glasses of that easily. Delicious recipes.
Mangala Bhat
wow! i just love to drink this kind of rasam ...lovely recipe ..Thanks for sharing 🙂
Cilantro
Nothing to beat Amma`s rasam. Though the recipe is simple, making good rasam takes some time...the right ingredients at the right time. Miss one ingredient and it goes wrong. Looks great.
rekhas kitchen
looks so yum rasam is the one i make every day perfect comfort food with hot steamed rice yum.
Priya
and oooh, the piece of garlic staring out of the glass in the second pic makes me smile 😀 yeah, I'm probably weird.
Priya
Rasam falls into my comfort zone and I can have it every day 🙂 I make a similar poondu rasam, but with jeeragam and freshly ground milagu instead of rasam powder. perfect to drive out the winter blues or a stubborn cold.
Preeti Singh
Hey looks spicy and good ... we north Indians don't make this .... but so many rasam recipes are tempting me to make 🙂
Red Chillies
Most days I like the daal based rasam the best made using Rasam powder,but then on the other days I love the garlic rasam. Loved your mulagutawney version 🙂
Kalai
I also make a very similar version of this rasam, but haven't tried adding sugar. Looks awesome, Nags! 🙂