Garlic rasam is a South Indian soup bursting with bold flavors of garlic, tamarind, and aromatic spices, offering a comforting and invigorating culinary experience. Rasam and rice is always a comforting food for us and we relish it more during the cold winter months with a side of potato vadhakkal or pomfret fish fry. It certainly reminds me of my cousin Abirami and I who in all the functions/festivals we attended when we were little, we keep the rasam vaali (bucket) near us and keep pouring on to our banana leaf and enjoy. This is one of the best home remedies for cold and sore throat.
Poondu (Garlic) Rasam
Garlic rasam, a bold South Indian soup, brings comfort and flavor. Enjoyed with rice or just in a bowl. The simple recipe boasts health benefits and promises a satisfying culinary adventure, perfect for chilly days.
Ingredients
- 1/2 cup Cooked Toor Dal mash it well
- 1/2 tsp Tamarind Paste or take 1/2 small lime size raw tamarind, soak in 1/2 cup hot water for 10 mins and squeeze out the tamarind juice.
- 2 Tomatoes cut into cubes
- 1/2 cup Coriander (Cilantro) leaves finely chopped
- Salt to taste
- 1/4 tsp Turmeric powder
- Salt to taste
To Grind
- 1/2 tbsp Black peppercorns
- 1 tbsp Jeera (Cumin) Seeds
- 1 tsp Dhania (Coriander) Seeds
- 1 Dried Red Chili
- 1/4 tsp Hing (Asafoetida/)
- 6 cloves Garlic
- 1 sprig Curry Leaves
- Grind the above ingredients coarsely without adding water and keep it aside.
Seasoning
- 2 tsp Ghee
- 1/2 tsp Mustard Seeds
- 1/2 tsp Jeera (Cumin) seeds
- 1 Dried Red Chilli
- 1 sprig Curry leaves
Instructions
Now, lets cook!
- Heat pan, add 2 tsp of ghee. Add Mustard seeds and let it crackle. Then add the rest of the ingredients under seasoning.
- Then add the coarse ground spicy rasam mixture and saute on low heat for a minute till the raw flavor of garlic and other ingredients go away.
- Next add cut tomatoes, turmeric powder, salt and mix well.
- Add the tamarind water and let it boil for about 5 minutes.
- Then add the cooked toor dhal, 3 cups of water, check salt and add more if needed.
- Once it starts boiling, it will become foamy and give a nice aroma. Turn the heat off.
- Garnish with a handful of chopped coriander leaves. Enjoy with hot steamed rice or drink it like a soup.
Tips
- Ghee is the best option for making rasam. But you can also use any kind of oil.
- You can use 1 slit green chilli to season.
- You can add a bit more black pepper while grinding if you want the rasam to be spicy.
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