Best Garlic Rasam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GARLIC RASAM



Garlic Rasam image

While working on her new cookbook, "Usha's Rasam Digest," the author Usha Prabakaran gathered over 1,000 recipes for rasam, a thin, tangy broth from southern India with many names and infinite variations. This one comes together in minutes, from a base of gently sautéed garlic and a peppery spice mixture that is ground to make rasam powder. Ms. Prabakara suggests the soup for anyone feeling unwell. Don't let the garlic color, or it'll add a note of bitterness to the rasam.

Provided by Tejal Rao

Categories     easy, lunch, weeknight, soups and stews, appetizer

Time 15m

Yield 2 servings (about 4 cups)

Number Of Ingredients 14

1 teaspoon toor dal
1/2 teaspoon whole black peppercorns
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole coriander seeds
1 tablespoon ghee
10 garlic cloves, peeled and thickly sliced
1 heaping tablespoon tamarind paste
1 cup warm water
1/4 teaspoon ground turmeric
Kosher salt, to taste
1 teaspoon ghee
2 dried red chiles, such as chiles de árbol
1/2 teaspoon black mustard seeds
3 to 5 fresh curry leaves (optional)

Steps:

  • Prepare the rasam base: Using a coffee or spice grinder, pulverize the dal, peppercorns, cumin and coriander, and set aside.
  • Heat the ghee in a medium saucepan over medium-low. Add the garlic, and gently fry until soft and cooked through, about 5 minutes.
  • In a bowl, whisk the tamarind paste to dissolve with 1 cup warm water, and pour through a strainer into the cooked garlic. Add the reserved spice mixture and 3 more cups water, and bring to a boil over medium. Add turmeric and salt, and simmer until the rasam foams, then turn off the heat. Taste, and adjust seasoning with salt, if needed.
  • Prepare the tempering: In a small pan, heat 1 teaspoon ghee over medium, and fry the chiles, mustard seeds and curry leaves (if using). When the mustard seeds pop, in about 30 seconds, scrape the entire seasoning mixture into the hot rasam, and stir well. Enjoy plain, or with rice.

GARLIC RASAM



Garlic Rasam image

Make and share this Garlic Rasam recipe from Food.com.

Provided by Zeke Koch

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 piece tamarind pulp (lemon-sized piece)
2 cups hot water
salt
3 curry leaves
20 -25 cloves garlic
2 teaspoons oil
4 red chilies
3/4 teaspoon black peppercorns
2 teaspoons coriander seeds
1 teaspoon bengal gram dal (yellow split peas)
1 teaspoon cumin seed
3 curry leaves
2 teaspoons oil
1 teaspoon mustard seeds
2 red chilies

Steps:

  • First, soak the tamarind in 2 cups hot water for 15 minutes.
  • Strain the tamarind water into another container squeezing as much liquid out of it as you can (I use a sieve).
  • While the tamarind is soaking, heat the oil in a heavy skillet and add the ingredients in the paste.
  • Cook 2-3 minutes or until the seeds begin to smell wonderful and toast.
  • Blend to a find paste in a blender or coffee grinder.
  • Now, add the salt and curry leaves to the tamarind water and heat for 15 minutes or so until the raw smell disappears.
  • Meanwhile, sauté the garlic cloves in oil until golden.
  • Add garlic and paste to the tamarind liquid and simmer until well blended.
  • In the last seconds before serving heat 2 tsp oil on the stove, add mustard seeds and red chilies.
  • When the mustard seeds turn grey and begin to pop add mixture to soup.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #soups-stews     #vegetables     #asian     #indian     #vegan     #vegetarian     #stove-top     #dietary     #spicy     #taste-mood     #equipment

Related Topics