Garlic Rasam - Easy rasam recipes

Rasam is the easiest and most comforting lunch item. It is best suited for lazy or busy days. The recipe given here is a simple rasam prepared with tomato and garlic. Since it does not require dal, it can be prepared quickly. This rasam is very apt to be had for cold and fever, as it includes garlic and pepper. I have provided the recipe using home made pepper jeera powder. If you do not have it, just dry grind pepper and jeera( in the ratio of 1:2) in a mixie and use it. Store bought rasam powder can also be used.

Garlic Rasam Recipe

Serves  :  3 - 4 people

Ingredients

• Tomato  -  1 medium sized
• Garlic  -  4 to 5 pods
• Tamarind   -  a small lemon sized
• Coriander leaves  -  little, finely chopped
• Pepper jeera powder  -  2 tsp
• Asafoetida -  a generous pinch
• Salt  -  as required

To temper

• Ghee  -  1 tsp
• Mustard  -   1/2 tsp
• Cumin seeds  -  1/2 tsp
• Curry leaves  -  few

Method

1. Soak tamarind in water and extract the juice. Extract 1.5 cups of tamarind juice and add another 1 to 1.5 cups of water.
2. If the tomatoes are ripe, roughly crush them. Similarly crush the garlic pods as well.
3. In a vessel, take the crushed tomatoes and garlic and add tamarind juice, pepper jeera powder, salt and asafoetida . Mix well.
4. Cook the rasam in low to medium flame till it comes to a roll boil. Do not let it boil beyond this. 
5. Add coriander leaves just before it starts to boil so that the flavour of the coriander leaves is combined well in the rasam.
6. In a small pan, add ghee and once it is melted, temper with mustard, cumin seeds and curry leaves. Add this to the rasam.
7. Close the vessel immediately so that the flavour is retained.
8. Serve with hot rice. It can also be had like a soup.

Notes

• Do not use iron vessel/pan for making rasam as it does not taste good.
• Always use ripe tomatoes for rasam. If you like chunky pieces of tomato and garlic you can finely chop and use them as is. Else use a mortar and pestle for crushing garlic and tomatoes. Else just put both the tomatoes and garlic in a mixie and give a quick whip for a second, so that they are roughly crushed.