Serves 4

Ingredients
Garlic about 6-10 flakes peeled & chopped Toor dal 2 t.spoons
Coriander seeds 2 t.spoons Cumin seeds 1/2 t.spoon
Pepper 1/2 t.spoon Red chilli 2
Methi 1/4 t.spoon Mustard 1/4 t.spoon
Ginger small piece Tamarind paste 1 t.spoon
Turmeric 1/4 t.spoon Curry leaves a few
Salt 1 t.spoon (or to taste) Cooking Oil 2 t.spoon

Method

  1. Fry toor dal, coriander seeds, cumin seeds, pepper, red chilli, methi, curry leaves, mustard, and 2 pods garlic in oil.
  2. Wet grind the above mixture. Bring 3 cups of water to a boil, add tamarind paste, turmeric, and salt, and let this boil for a few minutes.
  3. Fry 8-10 pods of garlic in little ghee and add this to the boiling tamarind water, and let it cook for a few minutes.
  4. Now add the ground mixture, and let it boil for 5-10 minutes. Heat some oil, splutter mustard, then add curry leaves and add this to the rasam.
Nutrient Composition Per Serving
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal) 36 Carotene (μg) 176.75
Protein (g) 0.83 Vitamin C (mg) 3.38
Carbohydrate (g) 2.5 Mg (mg) 9.86
Fat (g) 2.57 Na (mg) 2.17
Fibre (g) 0.12 K (mg) 34.0
Minerals (g) 0.19 Mn (mg) 0.12
Calcium (mg) 7.43 Zn (mg) 0.1
Phosphorus (mg) 17.9 Cr (mg) 0.002
Iron (mg) 0.18