Garlic rasam recipe or poondu rasam recipe with step by step photos. Sharing a very easy recipe for garlic rasam/poondu rasam, a rasam with medicinal properties, full of flavor.
Garlic rasam/poondu rasam is one staple at home during monsoons whenever sore throat and cold come home uninvited :). As most of you must be knowing garlic is an excellent ingredient with loads of medicinal properties and it greatly helps in fighting cold,but some people cannot tolerate the strong odor of garlic and I am one among them,if you take a look at most of my gravies or side dish,I would have used only ginger and no garlic :P,if there is one dish that love which highlights garlic,then it has to be this garlic rasam/poondu rasam.
Today I am sharing a very easy no grind garlic rasam recipe. Also you do not need rasam powder for this garlic rasam recipe. The most common version of poondu rasam recipe is where garlic cloves are ground with green chilies and curry leaves, but in this recipe,pepper corns,cumin seeds and garlic pods are freshly crushed and added to the rasam,so it is a very very healthy rasam and more flavorful too. This recipe is from “samayal samrajyam” by “arusuvai arasu” Natrajan,I picked this book from a shop selling old books and I love all the easy authentic recipes given in this book.
To make garlic rasam recipe, I have used toor dal here. You can use toor dal or moong dal or you can make rasam even without dal. The number of garlic cloves is really your choice. I have used 4 small pods and that gives a very mild flavor. You can add up to 8 pods too if you prefer strong garlic flavor.
Here is how to make garlic rasam recipe /poondu rasam recipe, do try out!
If you are looking for more easy rasam recipes check here- rasam recipes from cook click n devour!!!
Garlic rasam recipe/poondu rasam recipe with step by step photos
1.Take a small lemon sized tamarind and dissolve it in 2 cups of water.
2.Add torn dried red chillies,green chillies,turmeric powder,jaggery,asafoetida and curry leaves. Boil this for around 10 minutes until it reduces a bit in volume.
3. Crush peeled garlic pods, pepper corns and cumin seeds. Now add the crushed peppercorns-cumin seeds-garlic pods and continue to boil for another 5-7 minutes. Add salt.
4. Now mash the cooked toor dal along with water and add to the boiling rasam. Continue to boil until the rasam turns frothy.
5. Heat 1 teaspoon oil in a pan and temper with mustard,curry leaves and finely chopped garlic.
6.Add this tempering to the rasam along with the oil and mix well.
7. Add the finely chopped cilantro leaves,close the lid and switch off the flame. Serve easy garlic rasam with hot rice or plain as soup.
Garlic rasam recipe or poondu rasam recipe card: