Garlic Rasam | Poondu Rasam By Veena Theagarajan

In our family only I like Rasam. It is like Soup for me. My husband takes only 1 tablespoon at the most. Kids eat it when they are sick. So Rasam is mostly done for weekend lunch only. Since it is for me I love to try different Rasam. Garlic is has it special place in my diet. Love the flavour of it. Garlic rasam is so flavourful. It is very similar to Rasam just that with loads of Garlic


Thuar Dhal (Thuvar Dhal) - 3 tablespoon (Cook with turmeric powder and 1.5 cup of water till it is fully cooked. Mash the dhal and keep it aside)
Tomato - 1/2
Tamarind - 1 marble size ball (Soak it in hot water and using your hand make thick tamarind paste and add water to extract juice)
Dry Red chillies - 1 (broken into 2)
Garlic - 20 pods. (grate it)
Urad dhal, mustard seeds, Fenugreek seeds - mixed together 1 teaspoon (I use only 6 fenugreek seeds)
Curry Leaves - 10-15
Asafetida - a pinch Oil - 1 teaspoonRasam Powder - 1.5 teaspoon
Turmeric Powder - 1/4 teaspoon

Cook the thuvar dhal and keep it aside
Heat the kada add oil. When Oil is hot add mustard seeds. When it start to pop add urad dhal, fenugreek seeds and red chillies. Fry till nice smell comes out. Add asafetida and curry leaves and fry for 20 sec. Add Garlic and fry for another 30-40 sec
Add Tomatoes and fry for another 30 sec. Add water and dhal. Let it boil for a min. Add turmeric , tamarind paste and Rasam Powder. Boil till bubbles start to appear. Add Coriander leaves and let it boil till foam forms and switch it off.
Enjoy the Rasam hot. I normally drink like soup. I have grated the Garlic you can just mash it and use also