South Indian Garlic Soup (Rasam)

1. 1

   Mix the tamarind paste in about 1 1/2 cups water. If using fresh tamarind, add about 1 1/4 cups water to the tamarind and let it soften to squeeze out about 11/2 cups of tamarind water.

2. 2

   Take 3 garlic pods, 1/4 cup cilantro, black pepper and 1 tsp cumin seeds in a blender, with a tbsp of water and grind to a fine paste.

3. 3

   Now take the tamarind water in a heavy saucepan, add the rasam powder, the remaining cilantro and let the mixture come to a slow boil on a medium flame. This will take about 5-7 minutes, till the raw smell of the tamarind and the rasam powder goes away.

4. 4

   Let the mixture boil for about 5-7 minutes till you no longer smell the raw garlic. Add chopped cilantro, and let simmer for another 2-3 minutes.

5. 5

   Now temper the soup. Heat about 2 tsp ghee (clarified butter or brown butter) in a small pan. Add the mustard seeds when ghee is hot. After they splutter add the cumin seeds, red chili and curry leaves. Add the chopped garlic. Saute for a minute, and then add the tempering to the rasam. Cover the rasam with a lid until you are ready to serve, This keeps the flavors of the tempering intact and lets them infuse in the rasam.

No nutritional information available.

No additional tips available.