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 tbsp rasam powder (mine has chilly powder so if yours doesn’t, add chilly powder to taste)
A generoud pinch of hing / asafoetida
1/2 tsp turmeric powder
1/2 tsp jaggery or sugar
Salt to tasteFor tempering:
2 tsp ghee / clarified butter (or oil)
1/2 tsp 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.
O! ya u r right, I have almost stopped using garlic after my FIL has come down, without his knowledge when i cook some gravies i do add them!, my hubby loves garlic, i too make garlic rasam but with dal and i just crush peel the skin and add it, that's the way he likes it!…, anyway garlic is so good for health…, and this way it is quite good if you are having cold & cough !, the glass looks very good with rasam in it.., as usual ur photos are great !…
Sakshi – what??? and get thrashed by SJ?! And anyway, my intention when I joined FF was to click non-food pics, which sadly is not happening 🙁
Lovely rasam! I love to drink this rather than mix with rice esp after a heavy sadya/meal!
Loved your rasam in a glass…..May be you should give it a fancy name!!Rasam sounds too traditional for such a modern look..
wow this sounds grt!!
Although i am not big fan of rasam this looks yummy!!
And garlic is also an interesting addition!!
I'll take it piping hot … and from the glass. 🙂 I always thought rasam was made from dal water.
Hmm…actually garlic is very interior TN Brahmin thingy, so I've heard. When I got married to A, he kept talking of Poondu rasam. I don't care much for rasam except for pepper and lemon rasam. But I love garlic and never ever tasted this rasam before I got married. After hearing so much, I checked wiht my mom about his obsession. Surprising coz his family is quite traditional about Brahminism jazz. Turns out that interior TN Brahmins use a lot of garlic. They fry garlic in ghee and eat it 😛 something I love too. Now 😉
That's rasam?? Looks more like an exotic drink in that glass…You broke one more brahmin rule by serving it that way…Me likes rasam very much and I have no idea what is it that I make all the time…
Awesome click :)Send it to Photo Friday Noisy no??
Looks great! I add a pinch or two of pepper and jeera powder for added flavor. It helps when I have a sore throat or cold :-).
Sounds great Nags. & presentation makes it look like an exotic chilled drink.. guess what I like my rasam in cold sips..:)