Also Known As Poondu Rasam, Vellulli Charu, Bellulli Saaru, Veluthulli Soup,
Velluli Payulu Sathamudhu, Belluli Saru, Tella Payalu Chaaru, Lasun Pulusu, Lasan Rasam
Ingredients for preparing Garlic Rasam
- Garlic (Veluthulli, Lahsun) – 10 cloves
- Tamarind (Puli, Imli) – 1 lemon sized ball
- Turmeric Powder (Manjal Podi, Haldi) – 1/2 tsp
- Pepper Powder (Kurumulagu Podi, Kaali Mirch Powder) – 1 tsp
- Coriander powder (Malli Podi, Sukha Dhania Powder) – 2 tsp
- Salt to taste
- Coriander Leaves (Malliyila, Dhania Patta), chopped – 1 tbsp for garnishing
- Cooking Oil or Ghee (Clarified Butter) – 1 tsp
- Mustard Seeds (Kadugu, Rai) – 1/4 tsp
- Cumin Seeds (Jeeragam, Jeera) – 1/2 tsp
- Dry Red Chillies (Unaka Mulagu, Sukha Lal Mirch) – 4 no
- Curry Leaves (Kariveppila, Kadipatta) – 1 stalk
Steps for preparing Garlic Rasam
- Remove the skin from garlic cloves and grind them coarsely.
- Soak the tamarind in warm water for 10 minutes. Kneading with your fingertips extract the tamarind juice and discard the pulp.
- Take a deep vessel and add the tamarind juice along with garlic paste, turmeric powder, coriander Powder, pepper powder and salt. Mix well and bring it to a boil over medium flame.
- When Rasam begin to boil, add 3 cups of water.
- Heat oil in a small pan; add the mustard seeds. When they begin to splutter, add the cumin seeds, curry leaves and broken dry red chillies. Fry them for a minute and add this seasoning mixture into the rasam.
- Adjust the salt and let it simmer for few more minutes until the rasam is frothy.
- Garnish with finely chopped coriander leaves and serve it hot.