Garlic Rasam | Preparation time: Under 30 minutes |
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All the best Garlic Rasam |
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Ingredients |
- Garlic - 250 gm
- Tamarind(Puli) - 200 gm
- Turmeric powder - 1 tsp
- Coriander seeds - 100 gm
- Cumin seeds(Jeerakam) - 50 gm
- Black pepper - 35 gm
- Bengal gram(Kadalaparippu) - 100 gm
- Mustard seeds - 2 tbsp
- Curry leaves - A fistful
- Salt - As reqd
- Oil - 3 tbsp
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Preparation Method |
- Make a powder of coriander seeds, cumin seeds and black pepper. Keep aside.
- Add warm water to tamarind, soak for 15 mins, extract tamarind paste and keep aside.
- Powder the Bengal gram and add to about 2 ltrs of water.
- Mix the above well and boil. The water turns pale yellow.
- Add salt and tamarind paste.
- Pound garlic pods to a rough paste and add to the boiling gravy.
- Add some more water (a glass or two) and continue boiling.
- Add the rasam powder made earlier to the boiling rasam.
- Heat oil in a pan.
- Splutter mustard seeds and saute curry leaves.
- Add this to the boiling rasam.
- Add tomato pieces (100 gms) at step 5 (optional).
- Add split green chillies at step 6 (optional).
- Adding a pinch of asafoetida(Kaayam) at step 10 is also optional.
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