Garlic mysore rasam
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Garlic mysore rasam recipe - How to make Garlic mysore rasam
Cooking Time: Total Time:
2 tsp toor dal
1 1/2 tsp jeera
1 tsp pepper
1 tsp dhania seeds
2 red chillies
2 tsp grated coconut
lemon size ball of tamarind
3 big tomatoes
1 pinch of ginger
6 big cloves of garlic
3 tsp rasam pwd
salt, hing to taste
1 tsp mustard seeds, jeera, curry leaves, coriander leaves
1 cup cooked toor dal
- Dry roast toor dal, jeera, dhaniya seeds, pepper, red chillies and grated coconut
- Grind together with tomatoes, ginger, curry leaves, coriander leaves, hing and rasam pwd
- Add tamarind water to this paste and add salt as per taste
- Bring this mixture to a boil and add garlic cloves sauteed in ghee
- Add water to cooked toor dal and allow the dal to settle
- Add only dal water to the rasam and allow it to simmer for 5-7 mins
- In a small kadai, heat 1 tsp oil and 1 tsp ghee together.
- Add mustard seeds and jeera. when they begin to splutter, add hing and curry leaves add this tempering to the rasam.
- Garnish with fresh coriander leaves and serve hot.
This recipe was contributed by Foodie#391031 on 14 Nov 2007
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