This Garlic Rasam, regionally known as Poondu Rasam is one of the rasam variations that is a spicy and tangy. It is made with sour tamarind, tangy tomato, lots of garlic, fresh herbs and robust spices.
Heat ½ cup water and soak 1 tablespoon tightly packed seedless tamarind in it. Cover and keep aside for 20 minutes.
After 20 minutes, squeeze the softened tamarind very well in the water. Keep this tamaraind pulp aside.
Preparing ground rasam spice mix and prepping
When the tamarind is soaking, make the ground rasam spice mix. Add black pepper, cumin seeds, peeled garlic cloves and dry red chilies (broken and deseeded) in a small dry grinder or spice grinder.
Grind to a coarse mixture. Keep aside.
Crush lightly 8 to 10 garlic with or without peels in a mortar-pestle. Chop or crush the tomato.
Seasoning and making garlic rasam
Heat 1 tablespoon sesame oil in a pan or pot. Keep heat to a low. Add the mustard seeds and urad dal.
Sauté till the mustard seeds crackle and the urad dal turns to a maroonish color. Sauté on a low heat.
Then add 8 to 10 curry leaves, 1 to 2 dry red chilies and the crushed garlic.
Sauté till the garlic turns light brown on low heat.
Then add the tomato (chopped or crushed). Also add turmeric powder and a pinch of asafoetida.
Stir and sauté on medium-low heat till the tomatoes soften.
Add the prepared ground rasam spice mix. Stir very well and sauté for a minute on a low heat.
Now add the prepared tamarind pulp and 1.5 to 2 cups water. Season with salt according to taste.
On a medium heat, simmer the rasam for 5 to 6 minutes. While adding tamarind pulp, directly strain it with a tea strainer in the pan.
When done, switch off the heat and add chopped coriander leaves.
Serve Garlic Rasam hot with some steamed rice. You can also drink it as a soup.
Notes
You can also opt to add less amounts of garlic if you prefer.
Tomato can be given a skip.
You can decrease the tangy taste, by adding less tamarind.