GARLIC RASAM

Ingredients:

Garlic Pods – 25-30 No’s; 
Oil – 2 tspns – for frying the Garlic Pods; 
Lime size ball of Tamarind; 
Salt to Taste. 

For Seasoning: 
Mustard Seeds – ¼-1/2 tspn;
A few Curry Leaves; 
2 Dry Chillies.

For Garnishing:
Chopped Coriander Leaves – 1 Tbspn.

Ingredients required for the Rasam Powder: 
Peppercorns – ¾ tsp.; 
Dry Red Chillies –4; 
2 tspns. Corriander Seeds; 
Channa Dhal (Bengal Gram) – 1 tspn.; 
¾ tspn Jeera Seeds; 
A few Curry Leaves; 
Oil – 2 tspns.

To prepare the Powder:
Broil the Peppercorns, Dry Red Chillies, Dhal & Coriander Seeds till a nice aroma arises & the Dhal is a golden brown in colour. Remove from fire & leave it to cool, add the Curry Leaves, & Jeera Seeds (raw, do not fry / roast / or broil it); now powder the ingredients to a fine powder in the dry grinder & keep aside. 

Method to prepare the Rasam: 
Soak Tamarind in 2 Glasses of warm water, extract the pulp & put in a vessel add salt, place on fire & let it bubble nicely till the raw smell goes, now add the ground masala powder, mix well, add 1 – 2 glasses of water if the rasam is too thick & bring to a boil. Fry the Garlic Pods in oil to a golden brown, add the Seasoning Ingredients & fry when Mustard Crackles & the Garlic too is a nice Golden brown, pour over the Rasam – mix well & again bring to a boil, so that it blends well with the Rasam. Garnish with Chopped Coriander 
Leaves. Serve Hot.

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