Garlic Rasam

Today's post is Garlic (Poondu) Rasam. It is a spicy yet sour rasam with garlicky flavour. It is best enjoyed with piping hot rice & pappad, or can be had as a soup. It is perfect for winter season / rainy weather. This rasam is my dad's favourite and my favorite too. My mom is a super expert in making this rasam 😊.

Garlic has lot of medicinal properties. To name a few, they

👉 helps to reduce cholesterol

👉 help to lower blood pressure

👉 aids in digestion and is good for the gut

👉 give good relief for common cold

👉 are a rich source of Vitamin C & B6

👉 are rich in anti-oxidants

Let us see how to make this rasam.

Ingredients:

Tomato 1

Garlic 8 to 10

Tur dhal (1/4 cup or as per your taste)

Tamarind small lemon sized

Turmeric powder pinch

Asafoetida pinch

Curry leaves & Coriander leaves few

Salt to taste

To grind:

Black Pepper 1 tsp

Cumin Seeds 1 tsp

Red Chillies 2

Garlic 5 to 6

For the seasoning:

Oil or ghee 1 tsp

Mustard Seeds 1 tsp

Cumin Seeds 1/2 tsp

Red Chilli 1

Method:

• Soak the tamarind in hot water for 15 minutes. Extract the tamarind pulp & keep it aside.

• Powder the ingredients given in "To grind" using little water into a fine paste.

• Pressure cook the tur dal. Once cooked, mash it nicely.

• Add the chopped tomatoes, tamarind extract, turmeric powder, asafoetida, garlic pods and salt to a vessel and bring them to a boil.

• Boil on a low heat until the smell of tamarind goes away.

• Next add the ground paste and boil it for couple of minutes.

• Add the mashed dhal to the above boiling mixture.

• Simmer the rasam for 5 to 6 minutes and switch off the flame.

• Heat a tbsp of ghee/oil. To it add mustard seeds, cumin seeds, curry leaves and red chilli. Once they splutter, add it to the rasam.

• Garnish it with coriander leaves.

The yummy garlic rasam is ready.