Garlic Rasam was not something that we would make at home a lot…In fact Maduraiamma would never ever have garlic. Over the years Amma used to make her version of this Rasam and my sister D would love it. I make two versions of this Rasam – One with Toor Dhal and the other without. Although not even adding Toor Dhal would rob the Rasam essentially of the protien, on those lazy days when you want to finish cooking as soon as possible and curl up to have it watching a nice movie or read an absorbing book….I make the quick version of it!!!
2 cups of Tamarind Water Extract.
5 Garlic Pods
1 Spoon Rasam Powder.
Mustard Seeds, Jeera, Hing, Curry Leaves, 3 Red Chillies, and 1 spoon of Ghee.
- In a mixer jar, add a tomato, 2 pods of garlic and some tamarind water and give it a quick pulse. Pour this in to the vessel with the tamarind water and place on the stove on medium low.
- Add salt, turmeric, rasam powder,hing and curry leaves to the tamarind water.
- In a small frying pan add a spoon of ghee and when its hot, add jeera, mustard, 3 mashed garlic pods, 3 red chillies, and curry leaves and add this to the tamarind water.
- Allow this to boil for 20 minutes or until the raw smell is gone.
- Switch off and garnish with chopped corriander and curry leaves.
- Enjoy Hot Garlic Rasam with Alu Fry or Carrot Subji.