Garlic Rasam (Tangy south Indian Garlic Soup) by Sangeetha @Kothiyavunu
Have you been following the guest posts from my friends for the Featured post series? Did you visit them and say hi!? If no, you should now! And you should also say hello to our guest today, Sangeetha who is the brains behind the lovely blog, Kothiyavunu. She is from the southern coastal state of Kerala, India. And I just realized that out of the five guests I have had until now, three of them are from Kerela!! I do love the food from this state and am not all that surprised that these are amongst some of my favorite blogs Sangeetha has an wonderful collection of traditional Indian vegetarian and non-vegetarian recipes. You HAVE to visit her page dedicated to Kerela Sadya recipes. All of the recipes are accompanied by beautiful, thoughtful photographs. The photos were the reason I was drawn to her blog initially. She has been extremely sweet and has come up with a recipe that I had requested her a while ago. Rasam is the first thing on my list of comfort foods A few years ago, I had lunch at a restaurant in Palakkad, Kerela and tasted the best garlic rasam ever!! We make many different types of rasam at home and even have a version of garlic rasam, but that was out-of-this-world tasty!! I can never forget that taste. And so I requested Sangeetha to share the Kerela rasam recipe and here she is with her family recipe Rasam is like the chicken soup in the west, the best remedy when you get sick, especially for fever, cold and cough!! Over to Sangeetha now:
Hi, first I would like to thank Ambika for giving me this wonderful opportunity to write my first guest post! I was honored and so happy when she asked me if I could write guest post in her blog. 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!
Great! Now coming the difficult part, I shouldn’t mess up, have to do my best in pictures, writing and each and every minute step must be my best, so first which recipe to share? Suddenly I remembered that Ambika had requested me to post garlic rasam. Hmmm… what better can I write? I remember she once said, that the best rasam she ever had was the one from a hotel in palakkad (South India). So I’m not sure if I can reach closer to the born talent of those great chefs, but I will try my level best to explain my version of garlic rasam and hope she will like it ☺, we will know it soon 😉
This rasam I’m sharing here is my mom’s staple rasam recipe, which she learnt from her mom ☺. I make this frequently and every one in my family loves it! So if it comes out well all credit goes to me ☺ if not to my mom 😉 juz kidding….:)
Talking about garlic, nature has gifted us with many things to keep ourselves healthy. One of those gifts is Garlic. Including Garlic in our diet through variety of dishes is a very healthy practice. So, Ambika finally here comes the recipe you requested a while ago……hope all of you will like this version……Enjoy!
Garlic Rasam /Veluthulli Rasam /Poondu Rasam (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
- 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!
Thank you for this wonderful recipe Sangeetha!! I have had this post in my drafts for a day now and guess what!! I have already made this rasam and it is incredible, as good as the one I tasted in Palakkad. It is different from my usual method and tastes great! This is a true treat for garlic lovers