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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- garlic - 250 gm
- Tamarind(Puli) - 200 gm
- Turmeric powder - 1 tsp
- Coriander seeds - 100 gm
- Cumin seeds(Jeerakam) - 50 gm
- Black pepper - 35 gm
- Bengal gram(Kadalaparippu) - 100 gm
- Mustard seeds - 2 tbsp
- Curry leaves(A fistful) -
- Salt(As reqd) -
- Oil - 3 tbsp
Ingredients
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Instructions
- Make a powder of coriander seeds, cumin seeds and black pepper. Keep aside.
- Powder the Bengal gram and add to about 2 ltrs of water.
- Mix the above well and boil.
- :- The water turns pale yellow.
- Pound garlic pods to a rough paste and add to the boiling gravy.
- Add some more water (a glass or two) and continue boiling.
- Add the rasam powder made earlier to the boiling rasam.
- Heat oil in a pan.
- Splutter mustard seeds and saute curry leaves.
- Add this to the boiling rasam. :- Add tomato pieces (100 gms) at step 5 (optional). :- Add split green chillies at step 6 (optional). :- Adding a pinch of asafoetida(Kaayam) at step 10 is also optional.
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