marunthu rasam


Ginger-1 fairly big piece

Garlic cloves-15

Tamarind-lime size

Curry leaf-2 strips

Red chilly-1

Hing-liberal pinch

Ghee-3 spoons

Jeera-4 spoons

Pepper-1 spoon


Turmeric powder-pinch

Salt-as required

Pepper powder-½ spoon

Coriander leaf-as required

Mustard-for tempering


  • Heat 2 spoons of ghee, add jeera(2 spoons out of 4), pepper, tomatoes, curry leaves, red chilly, turmeric powder, garlic cloves and ginger, sauté well and make a fine paste (leaving 5 garlic cloves to add later).
  • Mix with salt, tamarind water and enough water and allow to boil well.
  • Add remaining 5 garlic cloves, pepper powder, remaining jeera(2 spoons), hing  and continue boiling.
  • Once done, add enough water, reduce flame, allow to bubble and switch off.
  • Add lime juice.
  • Temper with mustard in remaing 1 spoon of ghee and garnish with coriander leaves.

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