Take your taste buds on a culinary trip Down South with this deliciously tangy garlic rasam.
Time: 20-25 minutes
You will need:
- 1 ball of tamarind (1 tbsp)
- 3-4 tomatoes (ground into a coarse paste)
- 4-5 black peppers
- 10-12 garlic cloves (you can add more for a stronger flavor)
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp cumin powder
- ½ tsp pepper powder
- 1-2 sprigs of curry leaves
- 2 tbsp coriander leaves (finely chopped)
- 2 tbsp ghee
- 3 cups water
- salt to taste
- Soak the tamarind in a cup of warm water for 5-10 minutes to soften it, then extract all its juice.
- Heat ghee in a deep vessel, add mustard seed and let it sputter. Add cumin and fry it lightly before throwing in the crushed garlic. Mix in the pepper powder and cumin powder and fry the garlic till it is golden brown.
- Add the tomato and tamarind paste and bring to a boil on a low flame.
- Stir it occasionally and add curry leaves.
- Add water and salt, stir it well and bring it to a boil.
- Garnish with freshly chopped coriander leaves and ghee.
Serve your rasam with steamed rice or by itself as a flavorful soup, piping hot and full of the goodness of natural medicine!
Garlic is known for its anti-inflammatory properties and this recipe is commonly used to fight colds and fevers, as well as an aid to digestion. It’s also an excellent addition to a post-partum diet, to keep the mother healthy and free from lingering body ache.