This winter make this steaming hot and spicy Rasam and remember me ! The Warmth feels so good and soothing, it is heaven! really to a person who is down with cold this rasam can do wonders. Keep the medicinal properties of the magical rasam aside, i love the tangy, peppery and garlicky taste.
This rasam recipe is from scratch, it is a fresh masala we will grind to make this awesome Rasam. Rasam is like a peppery soup and there are many many combinations of making the same garlic rasam. This one is super tasty and healthy too, healthy because it helps you feel better when you have cold.
Wait! this is not a medicine but a home remedy for cold and cough. It will surely make you feel better. The ingredients we use for the rasam are
What do you need to make the Garlicky Rasam?
- Garlic
- Coriander seeds
- Fresh coriander
- Water
- Peppercorns
- Tur daal
- Bengal gram / Chana daal
- Dry ginger
- Mustard seeds
How to make the Garlicky Rasam?
Step 1: Soak up a little lump of tamarind in some hot water and let it ooze up some pulp.
Step 2: Is making the masala that will flavour our Garlic Rasam. It is made with a few simple spices. Dry fry the Tur daal, Dry red chilly, Pepper corns, Dry ginger, Coriander seeds, Cumin, Fenugreek seeds. fry them till they brown and grind to a paste by adding some water. You can add a bit , just a little bit of oil while frying the spices. Add some garlic cloves while frying the spices.
Step 3: Dilute the paste we prepared by adding water. In a pan add a spoon of oil and wait for it to be hot, add a few mustard seeds , once they start popping, add the tamarind pulp and follow it with the spice water we just prepared and add some salt, let this boil and you are done! I like to sip mine, you can have it with some steamed rice.
The rasam has to roaring boil, the masala will mix properly and increase the taste of the rasam. Remember to mix well before you eat.
Step 2: Is making the masala that will flavour our Garlic Rasam. It is made with a few simple spices. Dry fry the Tur daal, Dry red chilly, Pepper corns, Dry ginger, Coriander seeds, Cumin, Fenugreek seeds. fry them till they brown and grind to a paste by adding some water. You can add a bit , just a little bit of oil while frying the spices. Add some garlic cloves while frying the spices.
Step 3: Dilute the paste we prepared by adding water. In a pan add a spoon of oil and wait for it to be hot, add a few mustard seeds , once they start popping, add the tamarind pulp and follow it with the spice water we just prepared and add some salt, let this boil and you are done! I like to sip mine, you can have it with some steamed rice.
The rasam has to roaring boil, the masala will mix properly and increase the taste of the rasam. Remember to mix well before you eat.
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