Garlic Rasam

Other name - Poondu Rasam

Prep Time: 15 min
Cooking Time: 10 min
Serves: 2 to 3

Ingredients

1. Tomato (finely chopped) - 1 large sized
2. Asafoetida bar - 2 small pebble sized pieces
3. Green chillies (de seeded) - 2
4. Thick tamarind extract - 1/4 cup
5. Turmeric powder - 1/4 tsp
6. Rasam powder - 3 to 4 tsp
7. Garlic pods (peeled & crushed) - 15 to 20
8. Water - 3 cups
9. Salt - 1.5 tsp
10. Sugar - 1 tsp

For seasoning

1. Ghee - 2 tsp
2. Mustard seeds - 1 tsp
3. Cumin powder - 1.5 tsp

For garnishing

1. Cilantro (finely chopped) - 3 tbsp

Method

1. Add finely chopped tomato, asafoetida pieces, de seeded green chillies, tamarind extract, turmeric powder, rasam powder, water, salt, sugar in a kadai/wok/karchatti/ & allow to boil for about 3 to 5 min in medium flame.
2. Meanwhile crush garlic pods & add to another vessel with a tight sealing lid.
3. Add finely chopped cilantro along with the crushed garlic pods & set aside.
4. Now add the boiled rasam over the crushed garlic pods & chopped cilantro; immediately seal tightly with lid; set aside.
5. Heat ghee in a tadka ladle on medium flame for 2 min.
6. Add mustard seeds & let it splutter.
7. Switch off gas, add cumin powder & saute for few sec.
8. Add seasoning to the rasam; immediately seal tightly with lid; set aside once again for half an hour for all the flavors to blend in completely.
9. Serve along with steamed rice along with any stir fry of your choice.