GARLIC RASAM

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Garlic Rasam image

Make and share this Garlic Rasam recipe from Food.com.

Provided by Zeke Koch

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

  • First, soak the tamarind in 2 cups hot water for 15 minutes.
  • Strain the tamarind water into another container squeezing as much liquid out of it as you can (I use a sieve).
  • While the tamarind is soaking, heat the oil in a heavy skillet and add the ingredients in the paste.
  • Cook 2-3 minutes or until the seeds begin to smell wonderful and toast.
  • Blend to a find paste in a blender or coffee grinder.
  • Now, add the salt and curry leaves to the tamarind water and heat for 15 minutes or so until the raw smell disappears.
  • Meanwhile, sauté the garlic cloves in oil until golden.
  • Add garlic and paste to the tamarind liquid and simmer until well blended.
  • In the last seconds before serving heat 2 tsp oil on the stove, add mustard seeds and red chilies.
  • When the mustard seeds turn grey and begin to pop add mixture to soup.

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