Karnataka style Recipe-Garlic Rasam

Garlic Rasam is tasty south Indian preparation using tamarind pulp and garlic with combination of spices.


Garlic 15-20 cloves
Split pigeon pea (toor dal/arhar dal), soaked 3 tablespoons
Pure ghee 2 tablespoons
Tamarind 1/2 lemon sized ball
Salt to taste
Asafoetida a pinch
Cumin seeds 3/4 teaspoon
Black peppercorns 6-8
Whole dry red chillies 4
Coriander seeds 1 tablespoon
Split Bengal gram (chana dal) 1 teaspoon
Coconut, scraped 1 teaspoon
Mustard seeds 1/2 teaspoon
Whole dry red chillies 2
Curry leaves 1 sprig


First of all peel garlic and sauté in about half tablespoon of ghee for a minute. Remove and keep aside. Boil dal in one cup of water, covered, till soft. Mash and reserve along with the water. Soak tamarind in one cup of warm water, remove the pulp, strain and reserve. This is tamarind water. Heat one tablespoon ghee and fry the rasam powder ingredients to a light brown, cool and pound to a powder. Add three more cups of water to tamarind water and boil it with salt, asafoetida and the masala powder for five minutes or till the tamarind smell goes. Add the garlic and continue to simmer. Add mashed dal to the rasam. Bring to a boil. Reduce heat and simmer for five minutes. Heat the remaining ghee and temper with mustard seeds, red chillies and curry leaves and add to the rasam. Cover immediately to trap the flavors and serve piping hot.

Recipe Tip :
You can pound the garlic very lightly before adding to give a better and stronger flavor. You can pressure cook the garlic separately and then add to the rasam. Increase or decrease the garlic as per personal preference.


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