Garlic Rasam

Recipe by Zeke Koch
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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