Ariso Recipes
Chettinad Garlic Rasam
Last update date: February 24, 2012
Be captivated by the essence of Chettinad Garlic Rasam. This dish is an aromatic journey that tantalizes the senses, featuring Toor Dal, Tamarind Pulp. Beyond taste, it's fortifying your body with essential nutrients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.40 minutes.
South Indian
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Ingredients
2
How To Cook?
1
To begin making chettinad garlic rasam, start by cooking the toor dal with 1 cup of water in a pressure cooker for 3 to 4 whistles. simmer the cooked dal for 3 to 4 minutes and then turn off the heat. allow the pressure to release naturally.
2
Once the pressure is released, mash the dal well to make it smooth.
3
Extract the tamarind pulp from the soaked tamarind to get approximately 1 cup of tamarind water. keep it aside.
4
Puree the chopped tomatoes in a mixer grinder and set them aside.
5
In a saucepan, heat ghee over medium heat. add the mustard seeds and cumin seeds and allow them to crackle.
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