- Heat ½ cup water and soak 1 tbsp tightly packed seedless tamarind in it. Cover and keep aside for 20 minutes. After 20 minutes, squeeze the softened tamarind very well in the water. Keep this tamarind pulp aside. When the tamarind is soaking, make the ground rasam spice mix. Add 1 tsp black pepper, 1 tsp cumin seeds, 2 to 3 garlic cloves and 2 dry red chilies, broken and deseeded in a small dry grinder or spice grinder. Grind to a coarse mixture. Keep aside. Crush lightly 8 to 10 medium garlic cloves with or without peels in a mortar-pestle. Heat 1 tbsp sesame oil in a pan or pot. Add ½ tsp mustard seeds and ½ tsp urad dal.saute well.Then add 8 to 10 curry leaves, 1 to 2 dry red chilies and the crushed garlic. saute till the garlic turns light brown. Then add 1 small to medium tomato (chopped or crushed). Also add ¼ tsp turmeric powder and a pinch of asafoetida.Stir and saute till the tomatoes soften.Add the ground rasam spice mix. stir very well and saute for a minute on a low flame.now add the tamarind pulp and 1.5 to 2 cups water. Season with salt. While adding tamarind pulp, directly strain it with a tea strainer in the pan. on a medium flame, simmer garlic rasam for 5 to 6 minutes.garnish with coriander leaves.
Garlic rasam
#myrecipe
By Chandana Guptha
Jan, 7th
586
Servings
4 persons
Cook Time
15 minutes
Ingredients
14
- 16
Ingredients
- Black pepper
- Cumin
- Cloves
- Dried red chillies
- Water
- Tamarind
- Sesame oil
- Mustard
- Urad dal
- Curry leaves
- Garlic
- Tomato
- Turmeric
- Hing
- Salt
- Coriander
