Garlic Rasam Recipes
GARLIC RASAM
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
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.
GARLIC RASAM
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
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.
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