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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Mike McCrary
[email protected]This is the best rasam recipe I've ever tried! It's so easy to make and the flavor is incredible. I highly recommend it.
Ahmed shahid
[email protected]I'm not a huge fan of rasam, but this recipe is really good! The garlic and peppercorns give it a really unique flavor. I would definitely make it again.
Ch Azeem
[email protected]This rasam is so refreshing and flavorful! The garlic and peppercorns add a really nice touch. I love to serve it with rice and vegetables.
Ms Jolene
[email protected]I made this rasam for my family and they all loved it! It's a great way to get your daily dose of vegetables. The garlic and peppercorns give it a really nice flavor.
Nompumelelo Bhengu
[email protected]This recipe is a winner! The rasam is flavorful, tangy, and just the right amount of spicy. I love that it's made with simple ingredients that I always have on hand.
Rizwan Tajj
[email protected]I've made this rasam several times now and it's always a hit! It's so easy to make and the flavor is always spot-on. Perfect for a quick and easy weeknight meal.
Pimpsouls aka DadSonThing
[email protected]This rasam is a great way to use up leftover rice. I added some chopped vegetables to it and it was a delicious and healthy meal. The garlic and peppercorns give it a really nice flavor boost.
Mukul 1111
[email protected]I'm not usually a fan of rasam, but this recipe changed my mind! The garlic and peppercorns add a really nice touch that makes it so much more flavorful. I will definitely be making this again.
Vijay Bosco
[email protected]This rasam is amazing! The garlic and peppercorns give it a really unique and flavorful taste. I served it with rice and it was the perfect comfort food on a cold day.
Syed Soban Kazmi
[email protected]The rasam was a bit too spicy for my taste, but I still enjoyed it. The tangy flavor was really refreshing and the garlic added a nice depth of flavor. I would definitely make it again, but with less peppercorns next time.
Wahab salih
[email protected]I made this rasam for a dinner party and it was a huge hit! Everyone loved the unique and delicious flavor. I especially appreciated how easy it was to make - I had it ready in under 30 minutes.
Israe Benmouha
[email protected]This rasam is a delightful symphony of flavors, with the garlic and peppercorns adding a delightful warmth and depth. I followed the recipe exactly and it turned out perfectly - tangy, spicy, and incredibly flavorful. A definite keeper!