Garlic Rasam

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, saute 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.