Garlic 20 pods (small garlic) Turmeric powder 1/4 tsp Salt as needed Tomato 1/2 Green chili 1 Tamarind a small gooseberry size Curry leaves few Coriander leaves few Toor dal (cooked) 1 tblsp Mustard seeds 1/4 tsp Red chili 1 Oil 1 tsp Coconut 2 tblsp To grind Coriander seeds | dhaniya 1 tsp Black pepper | milagu 1 tsp Cumin seeds | jeera 1 tsp Tomato 1/2 Garlic pods 4
Soak the tamarind in warm water and extract thin water using 1 cup of water. Take out the skin of the garlic pods. Cook the garlic along with little water, salt and turmeric powder. Let this boil for 3-4 minutes till the garlic gets cooked, let this be crunchy not mashed. Soak coriander seeds, black pepper, cumin seeds, 1/2 tomato and 4 garlic pods in little water for 10 minutes. Grind this into a paste in a mixie.
Add this ground paste to the pan.
Slit the green chili, add this to the tamarind extract. Mash 1/2 tomato nicely with hands and add it to the tamarind mixture. Add curry leaves and salt.
Transfer this to the pan. Allow this to boil. Let this boil for 5 to 7 minutes till the raw smell goes off. Add 1 cup water to the cooked toor dal and add chopped coriander leaves.
Add this to the pan and cook till it froths up. Do not allow this to boil. Grind 2 tblsp of fresh coconut with 1/4 cup of warm water.
Squeeze the extract on the rasam and switch off the flame.
Temper mustard seeds and red chili in oil. Transfer it to the rasam
Cover it immediately. Serve after 5 minutes. Do not compromise on the garlic, it gives a nice flavour to the rasam.
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