Ingredients

  • Garlic – 25 pods peeled
  • Tamarind extract – about 2 cups from a lemon sized tamarind ball
  • Mustard seeds – ½ tsp
  • Asafoetida – a pinch
  • Whole dry red chillies – 2
  • Salt to taste
  • Oil – 2 tsp
  • Ghee – 1 tsp
  • Coriander leaves – 2 tbsp chopped
  • Ingredients - Spice Powder
  • Whole dry Red chillies – 4
  • Coriander seeds – 2 tsp
  • Cumin seeds – 1 tsp
  • Whole black peppercorns – ½ tsp
  • Bengal gram/Kadalai paruppu – 2 tsp

Method

  1. Dry roast the ingredients under spice powder until the Bengal gram turns red. Cool and grind to a fine powder. Set aside.
  2. Heat a kadai. Pour in the tamarind extract, add salt and let it come to a gentle boil. Meanwhile fry the garlic pods in 2 tsp oil till golden around the edges. Remove from fire and set aside.
  3. When the tamarind extract comes to a boil, add the spice powder and stir. Let boil for 2 minutes. Tip in the fried garlic. Switch off.
  4. Now for the tempering, heat 1 tsp ghee and add mustard seeds. When they splutter, add the red chillies and asafoetida. Pour over rasam. Garnish with chopped coriander leaves and serve hot with rice.

Recipe credits : http://foodbetterbegood.blogspot.in