Pepper-Garlic Rasam

Milagu Pundu Rasam is easy to make and great for the stomach. Use rock asafoetida if possible. Powder can be made and stored for 3 months.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Grind the ingredients for powder mix to a fine powder

Step 2

Soak the tamarind in warm water and extract the pulp

Step 3

Microwave the garlic bulb for 15 seconds and peel the cloves

Step 4

Mix tamarind pulp, garlic cloves, asaefoetida and salt and boil for 5 mins

Step 5

Mix the powder in a little water and add to the boiling tamarind paste and boil for another 10 mins

Step 6

Temper the cumin seeds in the ghee and add to the rasam.

Step 7

Add fresh coriander stalks