Chettinad Garlic Rasam

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Serves
6
Preparation Time: 5 minutes
Cooking Time: 20 minutes
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Preparation Method


  • Soak the tamarind and extract the juice.
  • Peel the garlic and keep aside.
  • Mash the tomatoes  with your hand or grind it coarsely.
  • Mix together tamarind extract and tomato mixture.
  • Pressure cook the toor dhal with turmeric powder.
  • Add the dhal cooked water when the rasam boils.
  • Pound coriander seed, pepper and cumin seeds.
  • Pour the toor dhal - tamarind mixture in an aluminium vessel and allow it to boil.
  • Add the garlic.
  • When the garlic is done, add rasam powder and salt.
  • When the rasam boils and becomes frothy add the pound spice powder and remove from fire.
  • Heat an iron pan with Idhayam Sesame Oil.
  • Temper mustard, add asafoetida and curry leaves.
  • Add this to the rasam.
  • Add the coriander leaves, stir well and serve.
For Rasam Powder
  • Dry roast all the ingredients and pound it.Use when required.


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