Garlic – 25 pods peeled
Tamarind extract – about 2 cups from a lemon sized tamarind ball
Mustard seeds – ½ tsp
Asafoetida – a pinch
Whole dry red chillies – 2
Salt to taste
Oil – 2 tsp
Ghee – 1 tsp
Coriander leaves – 2 tbsp chopped

Ingredients - Spice Powder

Whole dry Red chillies – 4
Coriander seeds – 2 tsp
Cumin seeds – 1 tsp
Whole black peppercorns – ½ tsp
Bengal gram/Kadalai paruppu – 2 tsp


  1. Dry roast the ingredients under spice powder until the Bengal gram turns red. Cool and grind to a fine powder. Set aside.

  2. Heat a kadai. Pour in the tamarind extract, add salt and let it come to a gentle boil. Meanwhile fry the garlic pods in 2 tsp oil till golden around the edges. Remove from fire and set aside.

  3. When the tamarind extract comes to a boil, add the spice powder and stir. Let boil for 2 minutes. Tip in the fried garlic. Switch off.

  4. Now for the tempering, heat 1 tsp ghee and add mustard seeds. When they splutter, add the red chillies and asafoetida. Pour over rasam. Garnish with chopped coriander leaves and serve hot with rice.

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