Garlic Rasam Recipes

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GARLIC RASAM



Garlic Rasam image

While working on her new cookbook, "Usha's Rasam Digest," the author Usha Prabakaran gathered over 1,000 recipes for rasam, a thin, tangy broth from southern India with many names and infinite variations. This one comes together in minutes, from a base of gently sautéed garlic and a peppery spice mixture that is ground to make rasam powder. Ms. Prabakara suggests the soup for anyone feeling unwell. Don't let the garlic color, or it'll add a note of bitterness to the rasam.

Provided by Tejal Rao

Categories     easy, lunch, weeknight, soups and stews, appetizer

Time 15m

Yield 2 servings (about 4 cups)

Number Of Ingredients 14

1 teaspoon toor dal
1/2 teaspoon whole black peppercorns
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole coriander seeds
1 tablespoon ghee
10 garlic cloves, peeled and thickly sliced
1 heaping tablespoon tamarind paste
1 cup warm water
1/4 teaspoon ground turmeric
Kosher salt, to taste
1 teaspoon ghee
2 dried red chiles, such as chiles de árbol
1/2 teaspoon black mustard seeds
3 to 5 fresh curry leaves (optional)

Steps:

  • Prepare the rasam base: Using a coffee or spice grinder, pulverize the dal, peppercorns, cumin and coriander, and set aside.
  • Heat the ghee in a medium saucepan over medium-low. Add the garlic, and gently fry until soft and cooked through, about 5 minutes.
  • In a bowl, whisk the tamarind paste to dissolve with 1 cup warm water, and pour through a strainer into the cooked garlic. Add the reserved spice mixture and 3 more cups water, and bring to a boil over medium. Add turmeric and salt, and simmer until the rasam foams, then turn off the heat. Taste, and adjust seasoning with salt, if needed.
  • Prepare the tempering: In a small pan, heat 1 teaspoon ghee over medium, and fry the chiles, mustard seeds and curry leaves (if using). When the mustard seeds pop, in about 30 seconds, scrape the entire seasoning mixture into the hot rasam, and stir well. Enjoy plain, or with rice.

GARLIC RASAM, SOUTH INDIAN POONDU RASAM



Garlic Rasam, South Indian Poondu Rasam image

garlic rasam, poondu rasam recipe | pepper garlic rasam | South Indian poondu rasam |garlic rasam is a famous delicacy from Chettinad. Learn how to make South Indian poondu rasam.A variety of rasam recipe features on South Indian menus. As dal is to the West of India, rasam is to the South of India. As the name says this pepper garlic rasam, has peeled garlic cloves simmered in tamarind water. The final tempering of mustard seeds and chillies truly perks up the flavour and aroma of the rasam. Medu Vada makes an ideal match for Rasam. Just soak the vadas in the rasam and enjoy.To make garlic rasam, poondu rasam, first make the masala. In hot coconut oil saute black pepper, Kashmiri red chilli, chana dal, coriander seeds and cumin seeds for 3 minutes. Cool and blend to a smooth powder. Then temper the rasam. In coconut oil saute garlic and keep aside. In another pan add tamarind water and salt and boil for 7 minutes. Add the sautéed garlic and the prepared masala, mix well and simmer for another 4 to 5 minutes or till the mixture thickens. For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the red chillies and sauté for a few seconds. Pour the tempering over the boiling rasam, mix well and simmer for another minute. Serve hot.South Indian poondu rasam imbibes the goodness of garlic, this is good for digestion as well as for general well-being due to its anti-bacterial and anti-inflammatory property. Chewing on garlic has heart strengthening benefits too. But for those who do not like it raw, can make this rasam at least once a fortnight and enjoy its flavour along with its health benefits. However, if you cannot tolerate sour foods avoid this recipe as it has tamarind water. Tips for garlic rasam, poondu rasam. 1. You can make the masala in advance and refrigerate it. 2. Roast the masala on a slow flame only, else it might burn quickly. 3. As a healthy accompaniment, you can serve Low Calorie Medu Vada - a non fried counterpart. Enjoy garlic rasam, poondu rasam recipe | pepper garlic rasam | South Indian poondu rasam.

Provided by Tarla Dalal

Categories     Indian Clear Soups     Jhat-Pat Soup     Indian Party     Mixer     Deep Pan     South Indian Dinner

Time 40m

Yield 4

Number Of Ingredients 13

1/2 tsp coconut oil or any other refined oil
1/2 tsp black peppercorns (kalimirch)
3 whole dry kashmiri red chillies , broken into pieces
1 tbsp chana dal (split bengal gram)
1 tbsp coriander (dhania) seeds
2 tsp cumin seeds (jeera)
2 tsp coconut oil or any other refined oil
20 garlic (lehsun) cloves , peeled
3 tbsp tamarind (imli) pulp , mixed with 2 cups of water
salt to taste
1 tsp ghee
1 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli , broken into pieces

Steps:

  • For the masalaHeat the oil in a non-stick pan, add all the ingredients and sauté on a slow flame for 2 to 3 minutes or till they release flavor. Keep aside.Allow it to cool slightly and then blend in a mixer to a smooth powder.
  • How to proceedTo make garlic rasam, heat the oil in a small non-stick pan, add the garlic and sauté on a medium flame for 2 minutes or till they turn golden brown in colour. Remove and keep aside.Combine the tamarind water and the salt in a deep non- stick pan, mix well and cook on a slow flame 7 to 8 minutes or till the raw smell of tamarind disappears.Add the sautéed garlic and the prepared masala, mix well and simmer for another 4 to 5 minutes or till the mixture thickens.For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds.When the seeds crackle, add the red chillies and sauté for a few seconds.Pour the tempering over the boiling garlic rasam, mix well and simmer for another minute. Serve hot.

Nutrition Facts :

POONDU RASAM



Poondu Rasam image

Garlic rasam is a spiced, sour rasam variety seasoned with garlic and spices.

Provided by Dassana Amit

Categories     Side Dish

Time 35m

Number Of Ingredients 18

1 teaspoon black pepper
1 teaspoon cumin seeds
2 to 3 garlic cloves
2 dry red chilies (- broken and deseeded)
½ cup water
1 tablespoon tightly packed seedless tamarind
1 tablespoon sesame oil
½ teaspoon mustard seeds
½ teaspoon urad dal ((husked and split black gram))
8 to 10 curry leaves
1 to 2 dry red chilies
8 to 10 garlic (crushed lightly, with or without peels)
1 small to medium tomato, (chopped or crushed)
¼ teaspoon turmeric powder
1 pinch asafoetida ((hing))
1.5 to 2 cups water
salt as required
1 to 2 tablespoon chopped coriander leaves

Steps:

  • Heat 1/2 cup water and soak 1 tbsp tightly packed seedless tamarind in it. Cover and keep aside for 20 minutes.
  • After 20 minutes, squeeze the softened tamarind very well in the water. Keep this tamaraind pulp aside.
  • When the tamarind is soaking, make the ground rasam spice mix. Add 1 tsp black pepper, tsp cumin seeds, 2 to 3 garlic cloves and 2 dry red chilies, broken and deseeded in a small dry grinder or spice grinder.
  • Grind to a coarse mixture. Keep aside.
  • Crush lightly 8 to 10 garlic with or without peels in a mortar-pestle. Chop or crush the tomato.
  • Heat 1 tbsp sesame oil in a pan or pot. Add 1/2 tsp mustard seeds and 1/2 tsp urad dal. Saute till the mustard seeds crackle and the urad dal turns to a maroonish color. Saute on a low flame.
  • Then add 8 to 10 curry leaves, 1 to 2 dry red chilies and the crushed garlic.
  • Saute till the garlic turns light brown.
  • Then add 1 small to medium tomato (chopped or crushed). Also add 1/4 tsp turmeric powder and a pinch of asafoetida.
  • Stir and saute till the tomatoes soften.
  • Add the ground rasam spice mix. Stir very well and saute for a minute on a low flame.
  • Now add the tamarind pulp and 1.5 to 2 cups water. Season with salt.
  • On a medium flame, simmer the rasam for 5 to 6 minutes. While adding tamarind pulp, directly strain it with a tea strainer in the pan.
  • When done, switch off the flame and add chopped coriander leaves.
  • Serve garlic rasam hot with some steamed rice. You can also have it as a soup.

POONDU RASAM RECIPE



Poondu rasam recipe image

Flavourful South Indian rasam recipe, pairs well with hot rice

Provided by Jeyashri suresh

Categories     Lunch | Dinner     Main Course

Time 35m

Number Of Ingredients 13

Tamarind a small gooseberry sized
2 Tomato
5 Garlic
1 tsp Pepper
½ tsp Cumin seeds
1 tsp Oil
Curry leaves few
¼ tsp Turmeric powder
Asafoetida a pinch
2 Red chili
Coriander leaves few
½ tsp Mustard seeds
Salt as needed

Steps:

  • In a wide vessel add small gooseberry-sized tamarind soaked in warm water for 10 minutes.
  •  Add little coriander leaves.
  •  Grind 2 tomatoes and filter this through a metal strainer by adding 1 cup of water.
  •  This will give a clear rasam without making it cloudy. If you want you can add it as it is.
  •  Grind the pepper, cumin seeds, and curry leaves coarsely.
  •  Add this to the vessel.
  •  Peel the skin of the garlic and slightly crush them using a mortar and pestle and add it to the vessel.
  •  Tear 2 red chili and drop it in the tomato mixture.
  •  Add turmeric powder, asafoetida, and salt.
  •  With clean hands nicely mix the tomato mixture for 2 minutes. This will bring out the flavors of the ingredients.
  •  Transfer this to a pan and cook this till it froths up. Keep the flame low.
  •  Once it froths up switch off the flame.
  •  Temper with mustard seeds and add some coriander leaves.
  •  You can add few chopped tomatoes to the top.
  •  cover it and keep for 5 minutes and then serve the garlic rasam with hot rice.

GARLIC RASAM



Garlic Rasam image

Make and share this Garlic Rasam recipe from Food.com.

Provided by Zeke Koch

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 piece tamarind pulp (lemon-sized piece)
2 cups hot water
salt
3 curry leaves
20 -25 cloves garlic
2 teaspoons oil
4 red chilies
3/4 teaspoon black peppercorns
2 teaspoons coriander seeds
1 teaspoon bengal gram dal (yellow split peas)
1 teaspoon cumin seed
3 curry leaves
2 teaspoons oil
1 teaspoon mustard seeds
2 red chilies

Steps:

  • First, soak the tamarind in 2 cups hot water for 15 minutes.
  • Strain the tamarind water into another container squeezing as much liquid out of it as you can (I use a sieve).
  • While the tamarind is soaking, heat the oil in a heavy skillet and add the ingredients in the paste.
  • Cook 2-3 minutes or until the seeds begin to smell wonderful and toast.
  • Blend to a find paste in a blender or coffee grinder.
  • Now, add the salt and curry leaves to the tamarind water and heat for 15 minutes or so until the raw smell disappears.
  • Meanwhile, sauté the garlic cloves in oil until golden.
  • Add garlic and paste to the tamarind liquid and simmer until well blended.
  • In the last seconds before serving heat 2 tsp oil on the stove, add mustard seeds and red chilies.
  • When the mustard seeds turn grey and begin to pop add mixture to soup.

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