Garlic Rasam recipe | how to make poondu rasam

Rasam rice combo appears atleast once in my kitchen .Thats the reason when i had a  desire to eat rasam rice I wanted to try a different variant of rasam rice ,thats when i came across this garlic rasam recipe at sharmis passion which was very delicious especially with papad & rice.



GARLIC is known as lehsun in hindi,yellulipai in telugu,poondu in tamil &lasun in marathi

It is very good for common cold, sore throat, loss of appetite and fever.Garlic has been used for its beneficial effects for thousands of years. It is said to be a natural antibiotic and a blood cleanser. It helps in lowering blood pressure. Black pepper also has many medicinal benefits, apart from giving taste and flavor to the dishes.  This Simple Garlic Rasam, a combination of garlic and pepper has many medicinal benefits.




I have added boiled toor dal to thicken consistency of rasam



Ingredients

Tamarind - 1 small gooseberry size
Coriander leaves - a handful
2-3 tbsp boiled mashed toor dal
1 tsp sugar/jaggery
Salt - to taste

To grind coarsely:
Garlic pearls - 5 small
Green Chillies - 1
Pepper Corns - 1/2 tsp
Jeera - 1/2 tsp
roasted coriander seeds - 1 tsp
red chilli roasted -2
Urad dal - 1/2 tsp
Chana dal 1/2 tsp

To temper:
Oil / Ghee - 2 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1/4 tsp
Hing - 1/4 tsp
Curry leaves - 1 sprig
Red Chillies - 2
Garlic pearls - 4 whole with skin crushed



Method:
1.Grind the ingredients listed under 'to grind coarsely' to a coarse mixture and keep it aside. Crush the whole garlic with skin just roughly and set aside



2.Soak tamarind in 1.5cups of water and extract pulp.Add the coarsely ground mixture to this and mix well 


3.Boil the tamarind mixture for 3mins till the raw smell of tamarind  goes away.add salt ,sugar & boiled dal & simmer it for 2 minutes .


4.In a pan - heat oil add the ingredient listed under 'to temper' saute for few mins ,then add the tempered items to the tamarind mixture.

5.Let rasam simmer for 2mins.When the rasam is frothy and boiling, garnish with coriander leaves and switch off the flame immediately. Serve hot with rice and papad.



Tips:

Make sure to boil the tamarind with crushed items for the raw smell to leave. Then just leave for a single rolling boil , dont let the rasam boil for more time thats the main key to make a good rasam.

Dont remove skin of garlic while giving tadka

You can even chopped tomato while boiling tamarind water in step 3