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    You are in: Home / Recipes / Garlic Rasam Recipe
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    Garlic Rasam

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Zeke Koch's Note:

    A fabulous garlic soup

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    Ingredients:

    Servings:

    Units: US | Metric

    paste

    tempering

    Directions:

    1. 1
      First, soak the tamarind in 2 cups hot water for 15 minutes.
    2. 2
      Strain the tamarind water into another container squeezing as much liquid out of it as you can (I use a sieve).
    3. 3
      While the tamarind is soaking, heat the oil in a heavy skillet and add the ingredients in the paste.
    4. 4
      Cook 2-3 minutes or until the seeds begin to smell wonderful and toast.
    5. 5
      Blend to a find paste in a blender or coffee grinder.
    6. 6
      Now, add the salt and curry leaves to the tamarind water and heat for 15 minutes or so until the raw smell disappears.
    7. 7
      Meanwhile, sauté the garlic cloves in oil until golden.
    8. 8
      Add garlic and paste to the tamarind liquid and simmer until well blended.
    9. 9
      In the last seconds before serving heat 2 tsp oil on the stove, add mustard seeds and red chilies.
    10. 10
      When the mustard seeds turn grey and begin to pop add mixture to soup.

    Ratings & Reviews:

    • on May 18, 2002

      25

      This was way too spicy for me. Sorrie..

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2006

      55

      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'.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Garlic Rasam

    Serving Size: 1 (208 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 97.6
     
    Calories from Fat 48
    49%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 12.2 mg
    0%
    Total Carbohydrate 11.9 g
    3%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.8 g
    15%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    tamarind pulp

    curry leaves

    bengal gram dal

    curry leaves

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