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Garlic Rasam - South Indian Recipes


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Garlic Rasam


Garlic is a celebrity in the Hall of Fame when it comes to Healthy Food. Garlic controls cholesterol, blood pressure, cough, cold and respiratory problems. It just has one problem - strong odor if eaten raw. But cook garlic with onions over a light fire to enhance production of glutathione a protein that serves as a powerful antioxidant. Including garlic in your daily diet can lower your cancer risks and as an added bonus can also improve your blood profile.


Having said that about Garlic - (Poondu as it is called in Tamil) rasam combines the benefits of garlic, pepper and other spices. Traditional Tamil meal consists of many courses. Poondu Milagu Rasam is added in copious measures to the rice before the end of the meal - to boost up the digestion.

Garlic Rasam - This traditional appetizer cum rice accompaniment is a panacea for many an ill, be it a nagging cold or a bout of fever.


  • 10 garlic cloves

  • ½ cup tuvar dal cooked

  • 1 tsp jeera

  • 1 tsp pepper

  • 1 tsp tuvar dal

  • 1 tsp coriander seeds

  • 1 tsp mustard seeds

  • Lime-sized ball tamarind

  • 2 tomatoes

  • 3 tsp ghee

  • Curry leaves

  • Coriander leaves

Roast tuvar dal, jeera, red chillies, pepper and coriander seeds. Grind well. Roast the garlic cloves and add them to the ground paste and grind again. Extract tamarind juice. Boil tamarind water with tomatoes and salt. Add a few cloves of peeled garlic to the mix. Once it boils well, add the cooked tuvar dal and the ground paste. Add water to the desired consistency and boil well. Season with mustard seeds in ghee. Garnish with curry leaves and coriander leaves.


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Garlic Rasam