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July 20, 2008

Garlic Rasam


Small Tamarind
Toor dal - 1/2 cup pressure cooked and mashed and diluted
Sambar podi - 2 tsp
Garlic - 7-8 big pods
Tomato - 1 big
Jeera - 3/4 tsp
Pepper corn - 1/4 tsp
Turmeric powder
Hing - a pinch
Curry leaves
Coriander leavers


Soak tamarind in water and extract moderate thick pulp.
In 1 tsp oil fry jeera, pepper and garlic until garlic turns light brown and jeera splutters.
Cool and grind the mixture with tomato in a blender.
Boil the tamarind extract with turmeric powder, sambar podi and hing and salt.
Pour the ground mixture and bring to a boil.
Now add the diluted dal and boil again.
Season with spluttered mustard seeds and jeera and curry leaves in ghee.
Garnish with coriander leaves.

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