Zeke Koch's Note:
A fabulous garlic soup
My Private Note
Units: US | Metric
- 2 teaspoons oil
- 4 red chilies
- 3/4 teaspoon black peppercorns
- 2 teaspoons coriander seeds
- 1 teaspoon bengal gram dal (yellow split peas)
- 1 teaspoon cumin seed
- 3 curry leaves
- 1First, soak the tamarind in 2 cups hot water for 15 minutes.
- 2Strain the tamarind water into another container squeezing as much liquid out of it as you can (I use a sieve).
- 3While the tamarind is soaking, heat the oil in a heavy skillet and add the ingredients in the paste.
- 4Cook 2-3 minutes or until the seeds begin to smell wonderful and toast.
- 5Blend to a find paste in a blender or coffee grinder.
- 6Now, add the salt and curry leaves to the tamarind water and heat for 15 minutes or so until the raw smell disappears.
- 7Meanwhile, sauté the garlic cloves in oil until golden.
- 8Add garlic and paste to the tamarind liquid and simmer until well blended.
- 9In the last seconds before serving heat 2 tsp oil on the stove, add mustard seeds and red chilies.
- 10When the mustard seeds turn grey and begin to pop add mixture to soup.
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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
- Total Fat 5.3 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 12.2 mg
- Total Carbohydrate 11.9 g
- Dietary Fiber 1.8 g
- Sugars 3.8 g
- Protein 2.6 g
The following items or measurements are not included:
bengal gram dal