Garlic Rasam

Ingredients:

Black pepper - 3 tsp
Cumin seeds(Jeerakam) - 3 tsp
Garlic pods - 5 nos
Ripe tomatoes - 2 nos
Green chillies - 3 nos
Curry leaves - 1 sprig
Coriander leaves - 1/2 cup
Grated jaggery(Sharkkara) - 1 tsp
Red gram(Thoor dhal) water (optional)
Mustard seeds - 1/2 tsp
Fenugreek seeds(Uluva) - 1/2 tsp
Asafoetida(Kayam) - 1/4 tsp
Tamarind(Puli) - 2 lemon sized balls
Salt - As reqd
Oil for seasoning

Method of Preparation:

1)Heat 2 cups of water in a vessel.

2)Add the tamarind and tomatoes diced into big pieces to it.

:- This is for the tamarind to soak faster and also for the tomatoes to be mashed easily.

3)Pound the black pepper and cumin seeds nicely, followed by the garlic pods with the skin on and finally the green chillies until they just break.

:- Freshly pound pepper and cumin seeds always gives a better flavor than stored rasam powder.

4)Nicely mash the soaked tamarind and tomatoes and remove as much waste as possible.

5)Add the pound mixture, curry leaves, chopped coriander leaves, grated jaggery, thoor dal water (optional) and salt to taste.

:- Jaggery is the secret ingredient that most caterers use.

6)Heat about 2 tsp of oil in a kadai or whichever vessel you want to prepare the rasam.

7)Splutter the mustard seeds.

8)Add the fenugreek seeds and the asafoetida.

9)Pour the prepared rasam mixture into the vessel.

10)Add 2 more cups of water or as desired.

11)Check for salt.

12)Keep an eye on the rasam because it just takes about 5 - 6 minutes to be done.

13)When the rasam mixture is just about to start boiling, switch off the flame and close the vessel with a lid.

:- You get the best flavor of rasam only if it has not boiled. It should get cooked in the steam after you close the vessel with the lid. So make sure to switch off the stove when its frothy and the first bubble arises.

Tips:-
1)Serve hot with rice.

2)It is very good for digestion.

3)Since there is no turmeric powder added to it, this rasam will have a natural color.

Happy cooking :)