Saturday, 12 May 2012

Garlic Rasam

I would like to thank a dear friend Padma, for sharing this recipe with me. I enjoy sipping on this rasam on a perfect rainy day!! I'm sure you too will enjoy the same :)


10 garlic pods (4 for grinding masala, 6 crushed garlic for tadka)
1 tsp turmeric powder
1 tbsp jeera
1/2 tbsp dhania seeds
1/2 tbsp urad dal
1/2 tbsp mustard seeds
2 dry red chillies
6-8 black peppercorns
1 tomato cut into fine pieces
A bunch of coriander leaves (some for grinding and some for final garnish)
10 curry leaves (for tadka - 6 pieces and grinding-4 pcs)
2 tbs tamarind paste mixed in 1.5 ltr of water (its preferred to use the tamarind fruit soaked in hot water rather than paste)
1 tbs oil
2 tbs ghee
salt as per taste


  1. Grind raw into fine paste - Garlic, Dhania seeds, Jeera, Urad dal, Red chillies, Mustard seeds, Pepper corns, Curry leaves and Coriander leaves in a mixer. Add very little water if required and keep aside.
  2. Heat Oil in a kadai or non-stick pan. Add mustard and when it splutters add jeera and curry leaves. Immediately add the crushed garlic and once it fries to a light brown colour, add the ground paste, turmeric powder and salt and fry well.. Add tomatoes and let it cook well.
  3. Add the tamarind juice and reduce the heat to complete low.. add more salt if necessary and let it come to a slow frothing.. you will have to bring it down before it starts boiling.. 
  4. Rasam once boiled loses its taste..
  5. Taste and check. If you feel it is too sour, add tuer dhal water to soften the taste.. 
  6. Garnish with Coriander.
  7. Your Garlic rasam is ready to serve with hot hot rice..         

Tip: When you want to eat rasam rice.. the secret is in mixing the rice well with it.. knead the rice a bit before u add the rasam..  to bring out the real taste..

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