Tamarind - Small lemon size extracted
Ripe Tomatoes - 2 medium size)
Garlic - 8-10 cloves crushed with skin
Turmeric powder - 1 tsp
Hing / Asafetida a pinch
Salt to taste
To be ground to a powder:
Cumin seeds - 1 tsp
Pepper corns - 1 tsp
Coriander seeds - 1 tsp
Dry Red chilli - 1 - no
Curry leaves handful
Ghee / Indian Clarified Butter / Oil - 2 tsp
Mustard seeds - 1 tsp
A few curry leaves
How to make Garlic Rasam:
Soak tamarind in 1/2 cup of warm water for 10-15 min and extract the pulp.
Take the tamarind extract in a pressure cooker, roughly crush the tomatoes or make a puree. To this add salt, turmeric powder, hing and 2 -3 cups of water. PC to a whistle, let the pressure fall down.
Meanwhile grind Rasam powder by blending the peppercorns, cumin seeds, dried red chilies, coriander seeds and little curry leaves into fine powder.
Crush the garlic with skin and set it aside.
When the pressure falls, add the ground rasam powder and 3/4th of crushed garlic pods with skin to the pressure cooker. Adjust the salt and bring to boil. Once it boils and started foaming at the top, remove it from the fire. Don’t let the rasam boil for long time.
Heat a kadai and add the tempering ingredients along with the remaining crushed garlic and sauté for minute or so.
Pour this over the boiled rasam. Close it with lid and let it sit for 10 mins.
Serve hot or warm with rice and fried pappadam.