Garlic Rasam

Preparation Time: 20 mins
Cooking Time: 20 mins
Makes 4 servings
Ingredients
For The Masala (makes Approx. 5 To 6 Tbsp)

• 1/2 tsp coconut oil or any other refined oil
• 1/2 tsp black peppercorns (kalimirch)
• 3 whole dry Kashmiri red chillies , broken into pieces
• 1 tbsp chana dal (split Bengal gram)
• 1 tbsp coriander (dhania) seeds
• 2 tsp cumin seeds (jeera)

Other Ingredients

• 2 tsp coconut oil or any other refined oil
• 20 to 25 cloves garlic , peeled
• 3 tbsp tamarind (imli) pulp , mixed with 2 cups of water
• salt to taste
• 1 tsp ghee
• 1 tsp mustard seeds ( rai / sarson)
• 1 whole dry kashmiri red chilli, broken into pieces

Method
For the masala

1. Heat the oil in a pan, add all the ingredients and sauté on a slow flame for 4 to 5 minutes or till they release flavour, while stirring continuously. Keep aside.
2. When cool, blend in a mixer to a fine powder. Keep aside.

How to proceed

1. Heat the oil in a small pan, add the garlic and sauté on a medium flame till they turn golden brown in colour. Remove and keep aside.
2. In a deep pan, put the tamarind water to boil, add the salt, mix well and simmer for 7 to 8 minutes or till the raw smell of tamarind disappears.
3. Add the sautéed garlic and the prepared masala, mix well and simmer for another 4 to 5 minutes or till the mixture thickens.
4. For the tempering, heat the ghee in a small pan and add the mustard seeds.
5. When the seeds crackle, add the red chillies and sauté for a second.
6. Pour the tempering over the boiling rasam, mix well and simmer for another minute. Serve hot.