Garlic Rasam

Directions

1. 1
   In a small mixer jar add garlic, jeera, pepper corns and green chili and blend it as coarse paste and keep it aside
2. 2
   In a mortar and pestle roughly crush the garlic pearls and keep it aside
3. 3
   In a microwave safe bowl add lemon size tamarind and 1 cup of water and cook for 1 minute. Allow them to cool for 2 to 3 minutes. Grind it in a mixer jar. This process is very easy to extract the pulp from tamarind. In a pan, add 1 cup of tamarind pulp and 2 cups of water. Add the ground mixture and mix well and cook them for 2 to 3 mins.
4. 4
   Heat a pan with 1 tbsp of oil, add the mustard seeds and allow them to crackle add red chili, chopped tomato, curry leaves, turmeric powder, Hing and salt and saute them for 2 mins. Or till tomato turns into mushy
5. 5
   Add the above seasoning and cook them for 4 to 5 minutes
6. 6
   When it starts bubbly/frothy add fresh coriander leaves and turn off the flame.
7. 7
   Serving: Serve hot with rice and curry!. You can also serve like a spicy soup.