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Posted by on May 4, 2007 in Uncategorized | 0 comments

Garlic Rasam


• 2 tsp Arhar Dal
• 2 tsp Corriander seeds
• 1/2 tsp Cumin seeds
• 1/2 tsp Pepper
• 2 Red chili
• 1/4 tsp Methi seeds
• 1/4 tsp Mustard seeds
• 1 tsp Tamarind paste
• 1/4 tsp Turmeric
• Salt to taste
• 2 tsp Cooking Oil
• Curry leaves a few 
• Ginger small piece
• Garlic about 6-10 flakes (peeled & chopped)


1. Fry Arhar Dal, corriander seeds, cumin seeds, pepper, red chili, methi, curry leaves, mustard, and 2 pods garlic in oil. Wet grind the above mixture. 
2. Bring 3 cups of water to a boil, add tamarind paste, turmeric, and salt, and let this boil for a few minutes.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               3. Fry 8-10 pods of  garlic in little ghee and add this to the boiling tamarind water, and let it cook for a few minutes. Now add the ground mixture, and let it boil for 5-10 minutes.
4. Heat some oil, splutter mustard, then add curry leaves and add this to the rasam.
5. Serve hot.

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