Garlic Rasam

Ingredients

• Tomatoes - 2 medium size 
• Tamarind - big gooseberry size  
• Garlic - 5 (Slightly crushed & chopped into thin round slices) 
• Curry leaves - 2 spring 
• Mustard - 1/4 tsp 
• Pepper corn - 1/4 tsp 
• Cumin - 1/4 tsp 
• Coriander seeds -1/4 tsp 
• Oil - as required 
• Ghee - 2 tsp
• Fenugreek seeds - 2 pinches 
• Green chillies - 2 (slitted) 
• Hing - 3 pinches 
• Coriander leaves - 2 tbsp (chopped) 
• Salt for taste 

Method 

• Boil the tomatoes with salt. 
• Allow it to cool & mash it completely. 
• Soak tamarind in the hot water & keep aside. 
• Make a powder of coriander, cumin & pepper. 
• Now filter the tamarind water & mix it with the tomato. 
• Add green chillies in the tamarind water. 
• Add salt & check for the taste. 
• Add more water if needed. 
• Heat oil to the pan & splutter mustard & urad dal. 
• Add fenugreek seeds, crushed garlic & curry leaves. Wait for it to become golden brown in color. 
• Now pour in the tomato water. 
• Allow it to boil. 
• When the water starts bubbling, add the powdered spices. 
• Allow it to boil for 1 more minute. 
• Remove from flame. 
• Heat 2 tsp of ghee in a separate pan & add the chopped garlic & curry leaves. 
• Fry till it becomes golden brown in color. 
• Add it to the rasam. 
• Sprinkle the chopped coriander leaves & serve it with rice. 

Tips for the recipe - Country tomatoes are good for this recipe.