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Garlic Rasam

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Ingredients

Adjust Servings:
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

Nutritional information

97.7
Calories
48 g
Calories From Fat
5.4 g
Total Fat
0.7 g
Saturated Fat
0 mg
Cholesterol
12.2 mg
Sodium
11.9 g
Carbs
1.9 g
Dietary Fiber
3.8 g
Sugars
2.6 g
Protein
208g
Serving Size

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Garlic Rasam

Features:
    Cuisine:

    I made this when a rather nasty cold was going around. I made a big pot and drank this hot out of coffee mugs. I took some over to my sisters house too. We all loved it, I really think it helped with all of our sickness. It certainly helped my sore throat. Thank you thank you thank you! This is my new 'chicken noodle soup'.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Garlic Rasam,A fabulous garlic soup,I made this when a rather nasty cold was going around. I made a big pot and drank this hot out of coffee mugs. I took some over to my sisters house too. We all loved it, I really think it helped with all of our sickness. It certainly helped my sore throat. Thank you thank you thank you! This is my new ‘chicken noodle soup’.,This was way too spicy for me. Sorrie..


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    Steps

    1
    Done

    First, Soak the Tamarind in 2 Cups Hot Water For 15 Minutes.

    2
    Done

    Strain the Tamarind Water Into Another Container Squeezing as Much Liquid Out of It as You Can (use a Sieve).

    3
    Done

    While the Tamarind Is Soaking, Heat the Oil in a Heavy Skillet and Add the Ingredients in the Paste.

    4
    Done

    Cook 2-3 Minutes or Until the Seeds Begin to Smell Wonderful and Toast.

    5
    Done

    Blend to a Find Paste in a Blender or Coffee Grinder.

    6
    Done

    Now, Add the Salt and Curry Leaves to the Tamarind Water and Heat For 15 Minutes or So Until the Raw Smell Disappears.

    7
    Done

    Meanwhile, Saut the Garlic Cloves in Oil Until Golden.

    8
    Done

    Add Garlic and Paste to the Tamarind Liquid and Simmer Until Well Blended.

    9
    Done

    in the Last Seconds Before Serving Heat 2 Tsp Oil on the Stove, Add Mustard Seeds and Red Chilies.

    10
    Done

    When the Mustard Seeds Turn Grey and Begin to Pop Add Mixture to Soup.

    Avatar Of Jing Carter

    Jing Carter

    Grill master creating perfectly seared meats with mouthwatering flavors.

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