Way back when some of my other blogger friends requested me to write guest post; I felt then that, I have to go long way and need to learn more about blogging and art of writing and I expressed them that I’m not ready then for a guest post; I was really dumbstruck then… thinking if I could ever write one? Ambika requested me couple of times since then, this time I didn’t want to miss this opportunity so I decided, I should now Then when I said I will do it after couple of months … she accepted it without any second thought, she is so humble and sweet☺. Thanks so much Ambika for having me share my little knowledge in your beautiful this space of yours and thanks for being patient with me!
I am adding a recipe card below for some readers who requested for the same
Garlic Rasam Recipe | Veluthulli Rasam Recipe | Poondu Rasam Recipe | Tangy Garlic Soup
Preparation Time : 10 minutes
Cooking time : 10-15 minutes
Serves : 3-4
Tamarind : Small lemon size or 1tbsp pulp
Ripe Tomatoes : 2 no. (medium size)
Garlic : 8-10 cloves (crushed with skin)
Cumin seeds : 1 tsp
Pepper corns : 1tsp
Coriander seeds : 1 tsp
Whole dried red chilli : 1
Turmeric powder : 1 tsp
Hing / Asafetida : A pinch (1/8 tsp)
Salt : to taste
Ghee / Indian Clarified Butter / Oil : 2 tsp
Mustard seeds : 1 tsp
A few curry leaves
How to make Garlic Rasam | Veluthulli Rasam | Poondu Rasam:
Soak tamarind in ½ cup of warm water for 10-15 min and squeeze the juice. If you are using tamarind pulp then dilute with 1/2 cup of water.
Chop the tomatoes roughly and crush it well with your hands.
In a medium size pot, mix the tamarind paste with 11/2 to 2 cups of water, add salt, turmeric powder, crushed tomatoes, hing / asafetida and bring to a boil; lower fire and let it simmer for about 10 minutes.
Meanwhile in blender, grind the peppercorns, cumin seeds, dried red chilies, coriander seeds and little curry leaves into fine powder.
Crush the garlic with skin and set it aside.
Now add the ground rasam powder and ¾ th of crushed garlic pods with skin to above pan; adjust the salt and bring to boil. Once it boils and started foaming at the top, remove it from the fire. (Note : Don’t let boil for long time)
Heat a kadai and add the ingredients listed above “For Tempering ’, followed by the remaining crushed garlic and sauté for minute or so.
Add to the boiled tamarind mixture. Mix well; switch off and close immediately with the lid for 10 -15 minute… this allows flavors to set.
Serve hot or warm with rice and fried pappadam or enjoy as soup