Garlic Rasam

Ingredients

Part 1 - Tamarind Extract

• Tamarind - lemon sized ball
• Water - 5 cups
• Salt - as required

Part 2 - Paste

• Ghee - 2 tablespoons
• Garlic - 10 cloves
• Dhaniya/Coriander seeds - 4 teaspoons
• Jeera/Cumin seeds - 2 teaspoons
• Pepper - 10 cloves
• Tomato - 1

Part 3 (Optional)

• Toor Dhal - 1/4 cup
• Methi seeds - 1/2 teaspoon
• Turmeric powder - a pinch
• Oil - a drop
• Water - to immerse the contents

Pressure cook toor dhal with the rest of the items for 4 whistles.Once done take it out and mash the dhal.Pour 2 cups of water and mix well

Part 4 - Seasoning

• Oil - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Hing - little
• Curry leaves - few

Part 5 -Garnish

• Chopped coriander leaves - few

Method

• Soak tamarind in 1/2 cup of water for 15 minutes
• Meanwhile fry garlic in ghee and grind with the items mentioned

• Cool it and grind into fine paste using water in a mixer

• Extract tamarind juice and dilute it with remaining water

• Add the grounded paste to the tamarind extract and boil it well in a medium flame till the raw smell goes.It takes about 10 minutes

• Now add salt and mix well for 2 minutes
• Pour toor water dhall if needed and boil it once
• In a separate kadai season the given items and then add it to rasam.Just give a boil

• Add finely chopped coriander leaves and switch off the stove

• Hot Garlic Rasam is ready.Mix it with plain rice and serve