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Garlic Rasam
INGREDIENTS
6 to 10 garlic, chopped
2 tsp toovar dal
2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp pepper
2 red chillies
1/4 tsp methi
1/4 tsp mustard
small piece of ginger
1 tsp imli paste
1/4 tsp haldi
a few curry leaves
1 tsp salt to taste
2 tsp cooking oil
2 tsp toovar dal
2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp pepper
2 red chillies
1/4 tsp methi
1/4 tsp mustard
small piece of ginger
1 tsp imli paste
1/4 tsp haldi
a few curry leaves
1 tsp salt to taste
2 tsp cooking oil
DIRECTIONS
Fry toovar dal, coriander seeds, cumin seeds, pepper, red chilli, methi, curry leaves, mustard, and 2 pods garlic in oil.
Wet grind the above mixture.
Keep 3 cups of water to boil, add imli paste, haldi, and salt, and let this boil for a few minutes.
Fry 8 to10 pods of garlic in little ghee and add this to the boiling imli water and let it cook for a few minutes.
Now put the ground mixture, and allow it to boil for 5 to10 minutes.
Heat some oil, splutter mustard, then add curry leaves and add this to the rasam.
Wet grind the above mixture.
Keep 3 cups of water to boil, add imli paste, haldi, and salt, and let this boil for a few minutes.
Fry 8 to10 pods of garlic in little ghee and add this to the boiling imli water and let it cook for a few minutes.
Now put the ground mixture, and allow it to boil for 5 to10 minutes.
Heat some oil, splutter mustard, then add curry leaves and add this to the rasam.