Rasams Recipes - Garlic Rasam

Ingredients

• 20 ml/4 tsp oil

• 6 dried red chilies, halved

• 5 ml/1 tsp black peppercorns

• 10 ml/2 tsp coriander (cilantro) seeds

• 5 ml/1 tsp yellow split peas

• 5 mill tsp cumin seeds

• 30 ml/2 tbsp tamarind pulp

• salt

• 2-3 curry leaves

• 20-25 cloves garlic

• 5 ml/1 tsp mustard seeds

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Method:

1. Heat half the oil and fry 4 chilies, the paste. Stir into the tamarind mixture peppercorns, coriander seeds and and simmer until all the ingredients split peas until lightly colored.

2. Grind to a fine paste with the cumin seeds. Heat the tamarind pulp with the salt and curry leaves and simmer until the raw well of the tamarind disappears.

3. Meanwhile, fry the garlic in the remaining oil then stir in the ground paste. Stir into the tamarind mixture and simmer until all the ingredients are well blended, adding a little more water if the rasam becomes too thick.

4. Heat the remaining oil and fry the mustard seeds and remaining chilies until the seeds start crackling. Stir into the rasam and serve hot.