Garlic And Lemon Rasam Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add crushed garlic and sauté until golden brown.
• STEP 3.Add tamarind pulp, turmeric powder, salt, and water. Bring it to a boil and simmer for 5 minutes.
• STEP 4.Add lemon juice and mix well. Remove from heat.
• STEP 5.Garnish with coriander leaves and serve hot with steamed rice or as a soup.

Cooking Tips

• Adjust the amount of garlic and lemon juice according to your taste preference.
• You can add chopped tomatoes or dal (lentils) for a variation in flavor and texture.
• For a spicier rasam, add green chilies or red chili powder.
• If you don't have tamarind pulp, you can use lemon juice as a substitute.

Storage and Serving

• Garlic and Lemon Rasam is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the rasam before serving and adjust the consistency by adding water if needed.