Garlic Rasam:Kottu Rasam / Pottu Rasam (not sure). Thallikaatha Rasam (although i tempred mine today). Plain and Simple Puli Rasam. Tamarind Rasam. Puli Rasam. Poondu Rasam. Milagu-Chiraka Rasam. Milagu Rasam. Chiraka Rasam.

By now you would have noticed that I use lots of garlic in my recipe!!! Yeah….my fried Liz from Farmer’s market was stunned to see that I buy so much of garlic each week.

Well…although high-temperature cooking destroys the garlic’s most important cancer-fighting and immunity-boosting enzyme ‘allinase’. So the best way of having them is in ‘rasam’ or ‘Curry’ form! Never fry them too long! Try to semi-crush and cook them for a brief period!

Ingredients:

Tamarind
Garlic 1 head, crushed
Dry red chilies 6-8
Curry leaves few
Salt
Turmeric powder 1/4 spoon
Whole peppercorns 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Mustard seeds 1/2 spoon
Freshly ground – pepper powder 1 spoon
Freshly ground cumin powder 1 spoon
Sesame oil few spoons.

Method:

Soak tamarind pulp in warm water for 20 minutes. Then using your hands…mash it and extract thick milk. Add 2-4 cups of water to this and set aside.

In a deep iron wok, heat few spoons of oil. Add garlic and dry red chilies.

Then add tamarind water. Add salt, turmeric and rasam powder(pepper+cumin powders) to it. Bring this to boil.

Meanwhile….heat a small iron pan. Add oil and wait till its smoky hot. Now add mustard, cumin, whole pepper, asafoetida and curry leaves. Let it pop and splutter well.

Now run this sesoning over the rasam made.

Serve steaming hot along with plainn steam cooked rice. Its best choice during rainy season.