Garlic Rasam

• 1 cup juice
• 1 green chili
• 1/2 teaspoon mustard seeds
• 1 tomato
• 1/4 teaspoon turmeric powder
• 4 crushed garlic

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. In a mortar and pestle roughly crush the garlic pearls and keep it aside
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. nnIn 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. 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. Add the above seasoning and cook them for 4 to 5 minutes
6. When it starts bubbly/frothy add fresh coriander leaves and turn off the flame.
7. Serving: Serve hot with rice and curry!. You can also serve like a spicy soup.

juice, green chili, mustard seeds, tomato, turmeric powder, garlic

Taken from www.yummly.com/recipe/Garlic-Rasam-1038595 (may not work)