That was before I devised this recipe. I stripped down all rasam recipes and came up with this uber simple recipe that really cannot go wrong. (TH actually makes better rasam but he has to add tomatoes to it). And Dal? What dal? I never add dal to rasam unless I am making this version which I call parippu rasam.
So in a nutshell, this rasam recipe goes against most Brahmin rules of making rasam:
– no toor dal / tuvaram paruppu (gasp)
– addition of garlic / poondu (double gasp)
– use of readymade rasam powder
Maybe I should rename the recipe mulagutawney like those fancy restaurants. Anyway.. If you don’t want to add dal to your rasam, make it without dal. Go ahead, dare yourself 😉
Garlic Rasam / Poondu Rasam Recipe
Preparation time: 20 mins
Serves: 2What I Used:
A small lime-sized ball tamarind
8 pods garlic, chopped (use as much or as little as you want)
1 ripe tomato
1 tbsp rasam powder (mine has chilly powder so if yours doesn’t, add chilly powder to taste)
A generoud pinch of hing / asafoetida
1/2 tsp turmeric powder
1/2 tsp jaggery or sugar
Salt to tasteFor tempering:
2 tsp ghee / clarified butter (or oil)
1/2 tsp mustard seeds
A few curry leavesHow to make Garlic Rasam:
1. Soak the tamarind in 1 cup warm water for 10 mins. Extract juice and discard pulp. Add another cup of water to the tamarind juice.
2. Chop the tomato and mash it well with your finger tips.
3. Place the tamarind juice, tomatoes, turmeric powder, salt, hing, rasam powder and the garlic pods in a pan and bring to boil. Once it boils, lower fire and let it simmmer, keeping the pan open.
4. Once the mixture has simmered for about 15 mins, add sugar and adjust salt. Remove from fire.
5. Heat the ghee and add the mustard seeds and curry leaves. Once the seeds start to pop, add to the boiled tamarind mixture. Mix well.
Serve piping hot with steamed white rice and paruppu usili or drink straight from a glass.
this is do-able! I am taking print outs of every thing do-able here… that should help me survive 🙂
Rasam is delicious particularly the tomato one! Makes a fantastic soup eaten with warm toast on a cold winter's evening.We would sit in front of the fireplace and tuck in.Do try these variations of kootu with toast and moong dal with toast.Very filling yet light.But do make sure the stuff is piping hot.Happy eating! Sheeloo Rajaram
I started doing this steps with more confusion as you mentioned your rasam sucks normally ;). I was so hungry yesterday and i've no time to try things this away. ;). However, it came out to very good. I like it. I'm going to bookmark this page. Thanks for sharing. Btw, I didnt add "sugar" at the end. I dont like sweet + spice mixup in one receipe ;).
anon – glad the poondu rasam recipe helped.. in some small way 🙂
Anon – hehe 😀 i can relate to you, totally. but i love tam brahm cooking! its the most balanced, especially cuz u have protein and carbs and fat (ghee.. wonderful wonderful ghee) all in one.
rasam doesn't like me, unfortunately.. 😀
was googling for a rasam recipe sans dal and came across this.
yr style of writing had me in splits,so kudos to u for that!(i am a north indian married to a tam brahm and found it v v funny!)
shall be trying it tomo itself,coz toor dal gives me bad migriane.
thx much!
Loved the first shot! And I love this rasam too…cant do without Garlic!
really it taste good
For my garlic rasam I add cumin/pepper powder instead of the usual rasam powder. Have you tried mixing this hot rasam with hot oatmeal (of course plain oatmeal cooked in hot water and salt). It tastes divine. Healthier than the usual rasam sadam.
the rasam looks really good! I love to drink rasam from the glass than adding it to the rice 🙂