Garlic Rasam By Pearlie
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Here is a garlic flavoured lentil recipe, garlic rasam with a delightfully spicy taste and typically served tempered with curry leaves, mustard seeds and garlic flakes.
- Combine the tomatoes, garlic and half of curry leaves and blend in a mixer till smooth.
- Transfer in a deep pan, add the tamarind water , salt, rasam powder, cumin seeds powder, coriander seeds powder, half of coriander leaves, curry leaves, a little hing and a cup of water, mix well and bring to boil.
- Simmer for 15-20 minutes or till the mixture has reduced to half.
- Add the toovar dal mixed with 1 and a half cups of water and mix well.
- Add the coriander and when the dal starts boiling, remove form the flame.
- For the tempering, heat the ghee in a small pan and add the cumin seeds and mustard seeds.
- When the seeds crackle, add the asafoetida and red chilli and saute for 10 seconds.
- Add this to the rasam and mix well.
- Serve hot with rice.
This recipe was contributed by pearlie on 30 Aug 2011
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