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Articles: Recipes | Garlic Rasam
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| Ingredients: | | | | | Green Gram | : | ¼ cup (split, dehusked) | | | Tamarind | : | Small lemon sized | | | Tomato | : | 1 (chopped) | | | Salt | : | to taste | | | Asafoetida | : | to flavour | | | Pepper | : | 1 tsp | | | Cumin Seeds | : | ½ tsp | | | Garlic | : | 6 flakes | | | Mustard Seeds | : | 1 tsp | | | Ghee | : | ½ tsp | | | Curry Leaves | : | 4-5 | | | Coriander Leaves | : | 1 tbsp (chopped) | | |
| | Preparation: | | | | Take extract from tamarind. Add salt, asafetida, chopped tomatoes and crushed garlic. And let the mixture boil for 5 minutes.Mash boiled green gram well and add enough water to it. Add the dhal water to the tamarind mixture; add enough water to get desired quantity of rasam. | | | | When the rasam begins to froth, remove from fire.Heat ghee in a seasoning pan and add mustard and curry leaves to it. When mustard splutters add this to rasam.Add chopped coriander after removing from fire and close rasam with a lid to retain aroma. |
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