Thin, peppery South Indian broth featuring garlic. Drunk as a soup or poured over rice.
Ingredients
- garlic
- Small tamarind ball
- 2 tomatoes
- 4 garlic cloves
- 1.5 tsp rasam powder
- 1/4 tsp turmeric
- 1 tsp mustard seeds
- 1 tsp ghee
- 1 sprig curry leaves
- Salt to taste
- Fresh coriander
Method
Prepare dal water: Pressure cook 2 tbsp toor dal for 4 whistles. Mash smooth and dilute with half cup water.
Peel and crush garlic: Peel 10-12 garlic cloves. Lightly crush them — keep them whole for texture.
Fry garlic: Heat 2 tbsp ghee. Add the crushed garlic cloves and fry on medium heat 3-4 minutes until golden. The garlic aroma will become sweet and nutty.
Prepare tamarind water: Soak a tiny piece of tamarind in half cup warm water. Extract and strain.
Make rasam base: Add tamarind water, 1 crushed tomato, half tsp turmeric, 1 tsp rasam powder and salt to the fried garlic.
Add dal water: Add mashed dal water and 1.5 cups more water. Stir well.
Bring to a boil: Cook on medium heat. Bring to a rolling boil.
Simmer: Reduce heat and cook 8-10 minutes until thin and fragrant.
Make final tempering: Heat 1 tsp ghee. Add 1 tsp mustard seeds — when they pop add a pinch of asafoetida and curry leaves. Pour over rasam.
Serve: Garnish with fresh coriander. Garlic rasam should be thin with floating golden garlic pieces. Serve over rice or as a soup.