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GARLIC RASAM Recipe | Soups and Stews Recipe by Gunjan |
| INGREDIENTS | Toor daal
1 big tomato
Haldi powder
Tamarind
Hing
Garlic cloves
Whole red chilly
Kadi leaves
Coriander chopped
Jeera powder
Pepper powder | METHOD | 1. Soak the tamarind in water for about ½ an hour. Wash the dal. Add whole tomato, haldi, salt and enough water and pressure cook it.
2. When cooked, take out the whole tomato. Sieve the tamarind. Add the whole cooked tomato (from the daal) and mash it. Then add jeera powder, pepper powder and chopped coriander to the sieved tamarind mixture.
3. In a kadai, take oil, add hing, kadi patta, whole red chilly, crushed garlic pods. Saute it. Then add the tamarind mixture and the cooked daal. Add salt to taste. Let it boil. Then simmer for 10 mins.
4. Garnish with coriander leaves and serve hot. Goes well with pulligore (imli rice).
PS: Garlic cloves crushed without removing their skin enhances the rasam taste. |
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