Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 2 Servings

Garlic rasam can be made when time is short and dals are not ready. It can also be relished as a soup. Typically people love to sip on this during winters as this contains pepper and cumin. Since this is oil-free, it can also be enjoyed guilt-free.

Ingredients

• 1 lemon sized tamarind
• 2 c water
• 2 chopped tomatoes
• 5 pods of garlic to grind
• 10 pods of pepper
• 1 tbsp cumin
• 2 dried red chilli
• Coriander 

Tadka

• 1 tsp mustard
• 1 tsp cumin
• 1 tsp turmeric
• 2 pods chopped finely

Garnish

• Handful of chopped coriander
• Handful of chopped spring garlic ( optional )

Method

• Wash and soak the tamarind in 1c of hot water and extract the pulp
• Dilute this with 1 c of plain water and keep it on the stove to boil
• Dry grind 5 pods garlic, cumin, pepper and red chillis and mix it to the boiling tamarind water
• Add the finely chopped garlic and tomatoes at this point and let this boil for 10 mins
• Add salt to taste
• To garnish add a handful of chopped coriander and spring garlic if grown at home ( optional ) and switch off the stove
• To make the tadka, in a heavy-bottomed iron or clay pan, add cumin and mustard. Once they splutter, add this to the rasam
• Serve hot with rice or can be used as a garlic soup

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