GARLIC RASAM

     Garlic being Nature's wonderful herb with proven therapeutical values and ability to treat ailments should be included in the daily diet, which can make you healthy and boosts immunity. Garlic is a wholesome medicine in the form of food - Food as Medicine.  Inducing raw or cooked garlic in your daily diet can prove beneficial.
    Rasam is a complex recipe with different spices and ingredients that according to me requires a skill to perfect it.  Watery natured Rasams infused with a balance of tastes and flavours are a treat by themselves.  Though a humble dish served along with numerous other dishes in a Virundhu/Sadhya(Banquet).  Rasam takes a unique place in the menu and plays a pivotal role in digestion.  As such, a lunch menu with a simple Rasam, Veggie, and Appalam can be complete and all the more contenting.
     Among the varieties of numerous Rasams, Garlic Rasam imbibes the goodness of garlic and the spices added to it.  It is a good home remedy for cold and flu. Enjoy this wonderful Garlic Rasam with Rice or drink it as a soup.


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Cuisine : South Indian
Recipe Type : Soup / Rasam
Spice Level  : Medium
Difficulty : Easy
Serves : 4
Author : SM


Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

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GARLIC

GARLIC RASAM

INGREDIENTS :

For Rasam :

Tomatoes - 2 Nos.
Tamarind - 1 Lime Size.
Turmeric Powder - 1/2 Tspn
Salt - To Taste
Jaggery / Sugar - A pinch (Optional)

For Tempering :

Sesame Oil/Ghee - 2-3 Tspns
Mustard Seeds - 1/2 Tspn
Asafoetida Powder - A Pinch
Dry Red Chillies - 1-2 Nos.
Garlic - 8-10 Cloves
Curry Leaves - 2 Sprigs

For Garnishing :

Coriander Leaves - Few

METHOD : 

• Soak Tamarind in water for few minutes and extract tamarind juice out of it.
• Add Chopped Tomatoes to 1 Cup of Water along with Tamarind extract and Rasam Powder.
• Boil this for about 5-8 minutes and leave it aside to cool down. 
• Mash the Tomatoes and remove the skin.
• Add Turmeric Powder, Salt and Jaggery to the Tomato- Dhal water and allow it to boil for few minutes on a low flame.
• Heat Sesame Oil/Ghee in a pan, lower the flame, splutter Mustard seeds, Curry Leaves, and Dry Red Chillies.
• Slightly crush the Garlic cloves and saute it until raw flavour goes for few minutes.
• Add Asafoetida to the above and give a quick stir.
• Pour Tomato - Tamarind mix to the seasonings and mix well.
• Allow it to boil on a low flame for few minutes.
• Switch off the flame, garnish with Coriander Leaves and immediately cover the Rasam bowl.
• Serve it hot with Rice.

NOTES :

• Can add more Garlic if preferred.  
• I just slightly crush the Garlic Cloves and saute them in ghee/oil for Garlic Rasam.
• Seasoning Garlic Rasam with Ghee gives a nice flavour to the dish, but it is truly optional.
• Can substitute ghee with any vegetable oil.
• Adding Jaggery also is purely optional, but it compliments well with Tamarind.
• Do not over boil the Rasam, which will spoil the flavour, taste and the nutritious value.
• Covering the Rasam bowl immediately after the seasonings are added is to retain and infuse the flavours into the Rasam.