Tamil Nadu Recipes
 
Garlic Rasam  
   
Serves 4

Ingredients
Garlic about 6-10 flakes peeled & chopped Thuvar dhall 2 t.spoons
Corriander 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 thuvar dhall, corriander 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

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