Indian Garlic Rasam

Rasam means Essence. In the regular Rasam, the essence of cooked Dahl and a set of specific spices is used. However, in this recipe, Indian Garlic Rasam, the essence comes from a few wonderful, aromatic spices fried and ground, and cooked with the flavor and goodness of Garlic. This item is healthy, delicious and easy to make. It can be used as a stew, a soup or gravy. Please try it and you will not regret it.

Indian Garlic Rasam

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients: 
Channa Dahl, Cilantro, Coriander, Cumin, Curry Leaves, Garlic Cloves, Hing, Mustard Seeds, Olive Oil, Red Chillies, Rice, Tamarind, Tomatoes, Toor Dahl, Turmeric, Yoghurt

Indian Garlic Rasam

Serves 2 - 4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Main Dish, Side Dish
Misc Pre-preparable, Serve Hot
Region Indian

Ingredients

  • 1 - 2 Pods (each pod about 10 cloves) Garlic (each garlic clove chopped into 2 or 4 pieces (see picture))
  • 2 tablespoons Tamarind paste
  • 1 - 2 tablespoon Coriander seeds (For the Spicy Paste)
  • 1 - 2 tablespoon Channa Dahl (For the Spicy Paste)
  • 2 - 4 Dry Red Chillies (For the Spicy Paste)
  • 1 teaspoon Whole Black Peppercorns (For the Spicy Paste)
  • 1 tablespoon Cumin Seeds (For the Spicy Paste)
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Turmeric powder
  • 2 tablespoons Olive Oil
  • 4 - 6 cups Water
  • 1 teaspoon Salt
  • 1/8 - 1/4 cup Cilantro (finely chopped)
  • 6- 8 leaves Curry Leaves (available in indian grocery stores)

Optional

  • 1 teaspoon Asafoetida (Hing) (Hing is very good for health, so I add it when the recipe calls for it.)

Directions

Step 1
Place a small frying pan on medium heat. Add 2 teaspoons oil. When oil is hot, add the channa dahl, red chillies, black peppercorns, and coriander seeds to the pan. Stir fry with a flat spatula until the channa dahl turns golden brown. Do not fry too much. Add the cumin seeds and stir-fry for 20 seconds. Set aside and let it cool for about 5 minutes.
Step 2
Place the stir-fried ingredients in Step 1 in a blender. Add water until the ingredients are immersed in the water. Grind until the paste is smooth. If necessary, add water a little at a time to make the grinding easy. It is okay if the mixure becomes a little runny, as long as the ingredients are ground well, as much as possible. Slightly coarse is okay too. Transfer mixture to a bowl. Set aside.
Step 3
Place a medium sauce pan on medium heat. Add oil.
Step 4
When oil is hot, add mustard seeds. When mustard seeds crackle rapidly, lower the heat. Carefully add 4 cups of water.
Step 5
Add the garlic pieces, turmeric, curry leaves and salt. Stir with a large spoon or ladle. Cook for 5 to 10 minutes or until garlic is soft and cooked well.
Step 6
Add tamarind and hing. Cook for 3 to 5 minutes. Add the ground spices mixture to the sauce pan. Add a cup of water at a time, if the mixture is too thick. The Rasam should be like gravy.
Step 7
Add the chopped cilantro. Mix well.
Step 8
Serve hot on a bed of plain long grain or Basmati rice, with a side dish of stir-fried vegetables or Raita (a salad of yoghurt and finely chopped cucumber and/or tomatoes). Recipes for Raita are available on this site.
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