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

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Total Time 20 minutes
Ingredients Method Notes

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

Method
 

  1. First soak tamarind and take extract,keep ready.
  2. Grind the to grind ingredients by adding little water to a paste.
  3. Keep a kadai with oil add mustard to splutter.
  4. add red chillies with asafoetida then the tomatoes.
  5. Add needed salt for the rasam,so that tomatoes cooks and mushes down quickly.
  6. Add the ground paste and let it cook for some time till the rawness goes off.
  7. Add little jaggery while cooking.
  8. Now add extract, check for salt and if needed adjust.
  9. Now add turmeric powder and stir in.
  10. When rasam boils the froth will form,now add coriander and some ghee ,switch off.
  11. Don’t leave the rasam to boil for too long.
  12. 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.