Ariso Recipes
40 minutes.
South Indian
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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.
Once the pressure is released, mash the dal well to make it smooth.
Extract the tamarind pulp from the soaked tamarind to get approximately 1 cup of tamarind water. keep it aside.
Puree the chopped tomatoes in a mixer grinder and set them aside.
In a saucepan, heat ghee over medium heat. add the mustard seeds and cumin seeds and allow them to crackle.
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