Garlic Rasam | Velluli charu
Garlic Rasam | Velluli charu - This Garlic Rasam is a super recipe that is strong, aromatic and sour and you can simply drink up in glasses. When your taste is off or have a spicy, veg and non-veg fries, this Rasam makes for a wonderful accompaniment.
South Indians say that a meal is incomplete without fragrant Rasam and you will understand why when you taste Rasam. While Rasam is made in different ways, it mostly has the same ingredients. It is the small additions and measurements that make a difference.
Tomato Rasam, for instance, has a stronger taste of Tomato than the other ingredients. In fact, Garlic Rasam is close to the Tomato Rasam I have suggested before. The ingredients are also the same but the proportion differs. Garlic Rasam should have a perceptible Garlic fragrance and reduce the other ingredients. The real taste of Rasam is in adjusting the proportions.
Garlic Rasam is different and is made differently in Tamil Nadu. I will share that recipe some other time.
For me, the day I make Garlic Rasam, I should just have a Fry or Papads.
If you like, for the Rasam, use the thin stock that you get by cooking Dal rather than plain water. Then the Rasam is a little thicker.
If Garlic is too much, the Rasam doesn’t taste good. So please do follow the measure I have suggested.
It is better to crush garlic and use along with the skin when you add to the final seasoning
Some people add Jaggery before removing it from the fire. I do not personally like to add Jaggery to the Garlic Rasam.
Do check the Salt before Rasam is done. Rasam tastes better when you use Rock Salt.
Another important point is that the Rasam should not boil too much. The more it boils, the less the aroma will be.
Garlic Rasam | Velluli charu - Recipe Video
Garlic Rasam | Velluli charu
- Prep Time 2 mins
- Cook Time 12 mins
- Total Time 14 mins
- Servings 4
- 1 tsp Pepper
- 1 tsp Cumin Seeds
- 20 - 25 Garlic (35 grams)
- 4 Green Chillies
- 2 Sprigs Curry Leaves with stalks
- 1/4 tsp Turmeric
- 1 cup Tomato Pieces
- 1/2 cup Tamarind Juice (extracted from 50 grams Tamarind)
- 800 ml Water
- 1.5 tsp Oil
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 2 Red Chillies
- 2 Pinches Asafoetida
- 2 sprigs Curry Leaves
- Green Coriander – Small bunch
- 5 Garlic crushed along with skin
- Crush the Pepper, Cumin Seeds and Garlic into a coarse paste.
- Heat Oil and add Green Chilies, Curry Leaves along with stalks and the Garlic Pepper paste and fry until the Garlic turns golden.
Add Tomato pieces, Turmeric and Salt to the Garlic and cook for two minutes.
- Add the Tamarind juice and let it boil 2-3 times. In the boiling Tamarind Juice, add Water and let it boil on a high flame until the green chillies are cooked. Then remove from the fire. (It should not boil too much as in rasam and sambar).
- Heat the Oil for the seasoning, add the ingredients one by one and then add the Garlic with skin and fry until they turn golden brown. Add Green Coriander and then add the seasoning to the rasam. There is your aromatic garlic rasam.