How to make Garlic Rasam -

A delicious soup with predominant flavour of garlic.

Sanjeev Kapoor

This recipe is from the book No Oil Cooking.

Main Ingredients : Garlic (लहसुन), Split Pigeon Pea

Cuisine : Tamil Nadu

Course : Soups

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Garlic Rasam

Garlic Rasam Recipe Card

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The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Garlic Rasam Recipe

  • Garlic 15-20 cloves

  • Split Pigeon Pea soaked 2 tablespoons

  • Tomato cubed 1 medium

  • Tamarind pulp 2 teaspoons

  • Salt to taste

  • Asafoetida 1 pinch

  • Turmeric powder 1/4 teaspoon

  • For rasam powder

  • Cumin seeds 1 teaspoon

  • Black peppercorns 6-8

  • Dried red chillies 4

  • Coriander seeds 1 tablespoon

  • Split Bengal gram (chana dal) 1 teaspoon

  • For tempering

  • Mustard seeds 1/2 teaspoon

  • Dried red chillies 2

  • Curry leaves 1 sprig

Method

Step 1

Heat a non-stick pan. Roast garlic cloves for a minute. Remove and set aside. Boil three cups of water in a deep pan. Add dal, tomato cubes and cook, covered, till soft.

Step 2

Mash and reserve along with the water. In a non-stick pan dry roast cumin seeds, peppercorns, whole red chillies, coriander seeds, split Bengal gram to a light brown. Cool and pound to a powder.

Step 3

Add three more cups of water to tamarind pulp and boil it with salt, asafoetida, turmeric powder and the masala powder for five minutes or till the raw tamarind smell disappears.

Step 4

Add mashed dal to the rasam and bring it to a boil. Reduce heat and simmer for five minutes. Strain and bring to a boil again.

Step 5

For tempering, dry roast mustard seeds, red chillies and curry leaves in a non-stick pan and add it to the boiling rasam. Cover immediately to trap the flavours and serve piping hot garnished with roasted garlic.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.