Garlic Rasam

Name: Garlic Rasam
Ingredients: 1 piece tamarind pulp (lemon-sized piece); 2 cups hot water; salt; 3 curry leaves; 20 -25 cloves garlic; paste; 2 teaspoons oil; 4 red chilies; 3/4 teaspoon black peppercorns; 2 teaspoons coriander seeds; 1 teaspoon bengal gram dal (yellow split peas); 1 teaspoon cumin seed; 3 curry leaves; tempering; 2 teaspoons oil; 1 teaspoon mustard seeds; 2 red chilies

17 ingredients

10 steps

Ingredients

1 piece tamarind pulp (lemon-sized piece)
2 cups hot water
salt
3 curry leaves
20 -25 cloves garlic
paste
2 teaspoons oil
4 red chilies
3/4 teaspoon black peppercorns
2 teaspoons coriander seeds
1 teaspoon bengal gram dal (yellow split peas)
1 teaspoon cumin seed
3 curry leaves
tempering
2 teaspoons oil
1 teaspoon mustard seeds
2 red chilies

Directions

1

First, soak the tamarind in 2 cups hot water for 15 minutes.
2

Strain the tamarind water into another container squeezing as much liquid out of it as you can (I use a sieve).
3

While the tamarind is soaking, heat the oil in a heavy skillet and add the ingredients in the paste.
4

Cook 2-3 minutes or until the seeds begin to smell wonderful and toast.
5

Blend to a find paste in a blender or coffee grinder.
6

Now, add the salt and curry leaves to the tamarind water and heat for 15 minutes or so until the raw smell disappears.
7

Meanwhile, saute the garlic cloves in oil until golden.
8

Add garlic and paste to the tamarind liquid and simmer until well blended.
9

In the last seconds before serving heat 2 tsp oil on the stove, add mustard seeds and red chilies.
10

When the mustard seeds turn grey and begin to pop add mixture to soup.