Best 2 Garlic Rasam Recipes
Garlic Rasam, a South Indian soup, is a delightful blend of tangy, spicy, and savory flavors. Made with a flavorful broth infused with garlic, tamarind, tomatoes, and a melange of spices, it's a comforting and healthy dish perfect for any occasion. This versatile soup can be enjoyed as an appetizer, a light lunch, or a restorative dinner.
The article features a collection of three distinct Garlic Rasam recipes, each offering a unique twist on this classic dish:
1. **Traditional Garlic Rasam:** This recipe stays true to the classic South Indian preparation, using a flavorful blend of garlic, tamarind, tomatoes, and spices. The result is a tangy, spicy, and satisfying soup that's sure to warm your soul.
2. **Coconut Garlic Rasam:** This variation adds a creamy richness to the traditional Garlic Rasam by incorporating coconut milk. The coconut milk mellows the tanginess of the tamarind and adds a delightful depth of flavor, making it a creamy and comforting soup.
3. **Pepper Garlic Rasam:** For those who enjoy a spicy kick, this recipe amplifies the pepper content, resulting in a fiery and flavorful soup. The addition of black peppercorns and green chilies elevates the heat level, creating a bold and invigorating dish that's sure to awaken your senses.
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.
GARLIC RASAM
Make and share this Garlic Rasam recipe from Food.com.
Provided by Zeke Koch
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- First, soak the tamarind in 2 cups hot water for 15 minutes.
- Strain the tamarind water into another container squeezing as much liquid out of it as you can (I use a sieve).
- While the tamarind is soaking, heat the oil in a heavy skillet and add the ingredients in the paste.
- Cook 2-3 minutes or until the seeds begin to smell wonderful and toast.
- Blend to a find paste in a blender or coffee grinder.
- Now, add the salt and curry leaves to the tamarind water and heat for 15 minutes or so until the raw smell disappears.
- Meanwhile, sauté the garlic cloves in oil until golden.
- Add garlic and paste to the tamarind liquid and simmer until well blended.
- In the last seconds before serving heat 2 tsp oil on the stove, add mustard seeds and red chilies.
- When the mustard seeds turn grey and begin to pop add mixture to soup.
Tips:
- Use fresh garlic: Fresh garlic has a stronger flavor than garlic powder or garlic salt, so it will give your rasam a more intense flavor.
- Roast the garlic: Roasting the garlic before adding it to the rasam will help to mellow its flavor and make it more complex.
- Use a good quality rasam powder: The rasam powder is what gives the rasam its characteristic flavor, so it's important to use a good quality powder.
- Add tamarind to taste: Tamarind is a souring agent that adds a tangy flavor to the rasam. Start with a small amount and add more to taste.
- Garnish with fresh cilantro: Fresh cilantro adds a fresh, herbaceous flavor to the rasam.
- Serve hot: Rasam is best served hot, so make sure to serve it as soon as it's done cooking.
Conclusion:
Garlic rasam is a delicious and flavorful soup that is perfect for a quick and easy meal. It is also a good way to use up leftover rice. With its tangy, spicy, and garlicky flavor, garlic rasam is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give garlic rasam a try.
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