Bhubaneswar: Garlic rasam, also known as “poondu rasam” is a spicy, sour rasam tempered with garlic and spices. Garlic, peppercorn and ginger are known for their anti-inflammatory and immunity-boosting properties that are beneficial to keep infections at bay.
Ingredients:
Chana dal: 1 cup
Garlic cloves- 10
Ginger- 3 tsp
Tamarind- 2 tbsp
Black peppercorns: 2 tsp
Tomato- 1 (finely chopped)
Red chillies- 2
Coriander seeds- 2 tsp
Cumin seeds- 2 tsp
Curry leaves- 5
Salt
Oil- 3 tsp
Tempering:
Mustard seeds- 1 tsp
Curry leaves- 5
Ghee- 1/2 tsp
Method:
- Add tamarind to bowl with water and let it soak for 5-10 minutes.
- Mash, strain and collect the juice in another bowl. Let it rest.
- Now heat oil in a small pan. Roast chillies, ginger, tomato, peppercorns, coriander seeds, cumin seeds and curry leaves along with chana dal for about 2 minutes. Let it cool.
- Now put these spices into grinder with about 1 cup of water and grind to a coarse paste.
- Roast crushed garlic cloves in the same oil until golden brown.
- Take the tamarind juice in another pan, add water and salt. Bring to boil and let it cook for 5 minutes.
- Add the sauteed garlic cloves to this mix along with the ground paste and 1/2 cup of water.
- Cook for another 2-3 minutes and turn off heat.
- Preparing the tempering by sauteeing mustard seeds and curry leaves in some ghee, pour over rasam and serve hot.
