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Garlic Rasam


10 cloves garlic

2 tsp oil for frying garlic

lemon sized tamarind

salt to taste


2 tsp oil

3/4 tsp peppercorns

4 red chillies

2 tsp corinder seeds

1 tsp bengal gram dal

1 tsp cumin seeds

few curry leaves

For tempering:

2 tsp ghee

1 tsp mustard seeds

2 red chillies halved

To make the paste:

heat oil fry all the ingredients for paste and cool and grind into fine paste


extrat juice from tamarind, Take a sauce pan add 2 cups water, salt and tamarin extrat, simmer on low till the raw smell of tamarind dissapears, In the mean time fry the garlic cloves and add them to the boiling rasam. Now add the grond paste.Simmer everything till it blends well and add more water if rasam is too thick. Temper the rasam.

For tempering:

take a pan and heat the ghee and add all the ingredients  , when the mustard seeds splutter   take off heat and add it to rasam..



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                                              Last modified: October 17, 2003