The unique, and might we say, bold flavour of garlic could transform any food into a flavoursome one. Garlic is widely known for the presence of the sulfur compound namely allicin. In fact, a little-known fact about this root is that the sulfur compound can help improve iron metabolism. Researchers have called garlic a ‘seleniferous’ plant because it is a rich source of selenium. We have merged this extremely flavourful root in the traditional rasam to yield garlic rasam. Totally try worthy!
Ingredients to Make Garlic Rasam
- 100 gm Tur dal ( (boiled lentil water) – 500 ml))
- 2 gm Turmeric powder
- 2-3 Whole red chili
- 4-6 Garlic cloves crushed
- 5 gm Mustard seeds
- 2 springs Curry leaves
- 30 gm Coriander stocks
- 8-10 Whole black pepper
- 1 Tomato
- Salt as required
- 10 gm Tamarind
Recipe to Make Garlic Rasam
- In a kadai, pour the lentil water and boil it.
- Dry grind whole black pepper and the garlic clove.
- In a separate pan add olive oil and add the crushed mustard, whole red chili, crushed pepper, curry leaves, crushed pepper, crushed garlic.
- Add the tomatoes to it and add it to the boiling lentil water.
- Soak tamarind in hot water for 15-20 minutes. Add the tamarind pulp to the rasam.
- Add salt and garnish it with coriander leaves.