Garlic Rasam


Garlic				10 cloves
Cumin seeds			1 1/2 tsp
Coriander leaves		2-3 stalks
curry leaves			20-25
Dry red chillies		4 nos
Coriander seeds			1 tbsp
Turmeric			1/4 tsp
Ginger				1/2" piece
Pepper corns			6 nos
Split red gram(Tur dal)		1 tsp
Oil				1 tbsp
Salt 				To taste

  1. Grind coriander seeds, 5 cloves of garlic, ginger, 1 tsp of cumin seeds, pepper corns and red gram dal together and make into a paste and keep aside.
  2. In a vessel, add 6 cups of water, the ground paste, salt, turmeric, tamarind paste, dry red chillies, curry leaves and coriander leaves.
  3. Let it boil until the water quantity reduces to about 4 cups. Now remove from fire and pass through a strainer so that only the clear liquid is retained. Keep aside this liquid.
  4. Heat oil in a skillet and when oil is hot add 1/2 tsp of cumin seeds, crushed garlic and fry until garlic changes to pale brown. Now add some more curry leaves and coriander leaves and fry for another two minutes.
  5. Add the liquid to the skillet and cook for 5-7 minutes.
  6. It stays up to four days if stored in the refrigerator. 
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