Garlic Rasam, South Indian Poondu Rasam


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Garlic Rasam, a rasam that imbibes the goodness of garlic, this is good for digestion as well as for general well-being. Make this rasam at least once a fortnight and enjoy its flavour along with its health benefits.

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गार्लिक रसम - हिन्दी में पढ़ें 
લસણવાળું રસમ - ગુજરાતી માં વાંચો 

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A rasam that imbibes the goodness of garlic, this is good for digestion as well as for general well-being. Make this rasam at least once a fortnight and enjoy its flavour along with its health benefits.


Medu Vada makes an ideal match for Rasam. Just soak the vadas in the rasam and enjoy.

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Garlic Rasam, South Indian Poondu Rasam recipe - How to make Garlic Rasam, South Indian Poondu Rasam

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

For The Masala (makes Approx. 5 To 6 Tbsp)
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)

Other Ingredients
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
Method
For the masala

  1. Heat 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.
  2. Allow it to cool slightly and then blend in a mixer to a smooth powder.

How to proceed

  1. 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.
  2. 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.
  3. Add the sautéed garlic and the prepared masala, mix well and simmer for another 4 to 5 minutes or till the mixture thickens.
  4. For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds.
  5. When the seeds crackle, add the red chillies and sauté for a few seconds.
  6. Pour the tempering over the boiling rasam, mix well and simmer for another minute. Serve hot.

RECIPE SOURCE : South Indian RecipesBuy this cookbook

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Reviews

Garlic Rasam
5
 on 19 Aug 14 09:25 AM


I love the flavour of garlic..and this rasam is just perfect for me...loved the taste and aroma...