Garlic Rasam
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
- Fry toor dal, coriander seeds, cumin seeds, pepper, red chilli, methi, curry leaves, mustard, and 2 pods garlic in oil.
- 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.
- 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.
- 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 | |||
|---|---|---|---|
| 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 | ||