Garlic Rasam

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 piece tamarind pulp (lemon-sized piece)
• 2 cups hot water
• salt
• 3 curry leaves
• 20 -25 cloves garlic
• 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
• 2 teaspoons oil
• 1 teaspoon mustard seeds
• 2 red chilies

Recipe

• 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, sauté 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.