Categories: garlic recipies, saaru/Rasam

Ingredients

• ■Garlic (Veluthulli, Lahsun) – 10 cloves
• ■Tamarind (Puli, Imli) – 1 lemon sized ball
• ■Turmeric Powder (Manjal Podi, Haldi) – 1/2 tsp
• ■Pepper Powder (Kurumulagu Podi, Kaali Mirch Powder) – 1 tsp
• ■Coriander powder (Malli Podi, Sukha Dhania Powder) – 2 tsp
• ■Salt to taste
• ■Coriander Leaves (Malliyila, Dhania Patta), chopped – 1 tbsp for garnishing
• For Seasoning
• ■Cooking Oil or Ghee (Clarified Butter) – 1 tsp
• ■Mustard Seeds (Kadugu, Rai) – 1/4 tsp
• ■Cumin Seeds (Jeeragam, Jeera) – 1/2 tsp
• ■Dry Red Chillies (Unaka Mulagu, Sukha Lal Mirch) – 4 no
• ■Curry Leaves (Kariveppila, Kadipatta) – 1 stalk

Directions

1. Remove the skin from Garlic Cloves and grind it.

2. Soak the Tamarind in warm water for 10 minutes. Kneading with your finger tips, extract the Tamarind juice.

3. Take a deep vessel and add the Tamarind juice along with Garlic paste, Turmeric powder, Coriander Powder, Pepper Powder and Salt. Allow it to boil.

4. When Rasam boils well, add 3 cups of water.

5. Heat oil in a small pan and sprout the mustard seeds and then add the Cumin Seeds.

6. Now add the curry leaves and broken dry Red Chillies into the same pan and fry for a minute and add this seasoning mixture into Garlic Rasam.

7. Boil Garlic Rasam for few more minutes and switch off the stove.

8. Garnish Garlic Rasam with Coriander Leaves and serve it hot.

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