Garlic Rasam

How to Prepare

1. Soak tamarind in 2 cups of warm water for 10 minutes, extract the juice, and set aside.
2. In a mortar and pestle or blender, coarsely crush 10 garlic cloves
3. 2 tsp cumin seeds, and 1 tsp black peppercorns.
4. In a large pot, add 10 cups of water, tamarind extract
5. 2 chopped tomatoes, crushed garlic mixture
6. 2 tsp turmeric powder, and salt to taste. Bring to a boil.
7. Add 2 cups of cooked and mashed toor dal to the boiling mixture and stir well.
8. Reduce heat and let it simmer for 5-7 minutes until frothy. Add 4 tbsp chopped coriander leaves.
9. In a small frying pan, heat 4 tbsp ghee, add 2 tsp mustard seeds
10. 2 dried red chilies, a pinch of asafoetida, and 20 curry leaves. Once they splutter, pour this tempering over the rasam.
11. Serve hot with rice or as a soup.