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recipe for garlic rasam /poondu rasam south indian style without dal

Total Time 20 minutes

Ingredients
  

To grind:

  • Garlic - 10-12 cloves
  • Small amounts of fresh curry and coriander leaves 1 tbsp
  • Pepper - 3/4 tbsp
  • Jeera - 1 tbsp
  • Green chillies -2

For tempering rasam:

  • Ghee - 1 tsp
  • Oil - 1 tsp
  • tamarind extract - from 1 lemon sized ball(dilute with water and keep ready)
  • Jaggery - a small bit(optional
  • Salt to taste
  • Turmeric powder - 1 tsp
  • Some chopped coriander for garnish
  • Tomatoes - 2 medium(chopped finely)
  • Mustard - 1 tsp
  • Red chillies - 1-2 broken
  • Asafoetida/hing - 1 tsp

Instructions
 

  • First soak tamarind and take extract,keep ready.
  • Grind the to grind ingredients by adding little water to a paste.
  • Keep a kadai with oil add mustard to splutter.
  • add red chillies with asafoetida then the tomatoes.
  • Add needed salt for the rasam,so that tomatoes cooks and mushes down quickly.
  • Add the ground paste and let it cook for some time till the rawness goes off.
  • Add little jaggery while cooking.
  • Now add extract, check for salt and if needed adjust.
  • Now add turmeric powder and stir in.
  • When rasam boils the froth will form,now add coriander and some ghee ,switch off.
  • Don’t leave the rasam to boil for too long.
  • Serve with rice

Notes

Check for tanginess as we are adding tomatoes also.
I have added one country and one Bangalore variety tomatoes for this rasam.
I have used organic garlic which is very flavourful.
Use of Jaggery is optional.