Instant Garlic Rasam

This is a very quick rasam (South Indian spiced broth) to make but very soothing and comforting, and has lovely garlicky flavor! This rasam doesn't require the traditional rasam spice powder. This can be made in about fifteen minutes.

When you come back after a vacation or recovering from illness, you want something soothing and easy to make. This rasam will not fail you. All it needs is some tamarind paste and Milagu Jeeraga Podi/ Pepper Cumin Powder. I always keep this on hand. You can use store bought tamarind paste or homemade. When you have these two, it is possible to make this rasam in a jiffy and enjoy a tasty meal. Serve with cooked grains, and with veggies or papad. Personally, I love with a sutta appalam aka fire roasted papad.

Garlic can be adjusted according to preference. More garlic can also be added. When the rasam simmers, smash garlic and fry this ghee and then temper in the same mixture. Pour this on to the rasam and you'll have an amazing aromatic rasam that pleases all your sensory receptors. Won't you love it when such a delicious rasam is ready in 15 minutes for you to enjoy a soothing meal?

Rasam is our comfort food. I often make rasam with whatever I have on hand and that encouraged me to try the A-Z series of rasams for the Blogging Marathon. So far, I have shared till letter 'H", and here is this instant rasam for 'I'. Here are the links for the recipes shared so far in this series.

A - Apple rasam

B - Basil and Balsamic Vinegar Rasam

C - Cauliflower Rasam

D - Dill Rasam Recipe II

E - Ellu Rasam

F - Fennel Rasam

G- Gooseberry Rasam

H - Herb and Hemp Seeds Rasam

Ingredients

Tamarind paste - 1 tbsp

Water - 2.5 cups

Salt - 1 and 1/4 tsp

Black pepper powder - 1/2 tsp

Pepper cumin powder - 3.4 tsp (recipe here)

Turmeric - 1/4 tsp

Cilantro - 1 tbsp, for garnish

Tempring

Ghee - 1 tsp

Garlic - 3 to 5, smashed

Red chili - 1

Mustard seeds - 1/2 tsp

Cumin -1/2 tsp

Curry leaf - 1 sprig

Asafetida - 1/8tsp

Method

Mix the tamarind paste in one and a half cup water.

Add the tomatoes, turmeric, and tamarind water to a bowl and simmer for 3-4 minutes, until tomatoes are soft.

Add the pepper cumin powder, clack pepper powder, salt, and remaining one cup water. When it begins to boil, switch off the flame.

Heat ghee in a pan in the meantime, and fry the smashed garlic, this may take about 1-2 minutes. When it begins to turn golden, add the red chili and mustard seeds. When it splutters, add the cumin, curry leaves, and asafetida. Fry for 30 seconds and pour this onto the rasam.

Garnish with cilantro and serve with cooked grain, veggies, and/or papad.