Ingredients

• Tamarind - a small ball or Tamarind paste - 1 tsp
• Tuvar Dal - 2 tbsp
• Black pepper - 1 tsp (add according to hotness required)
• Jeera - 1 tsp
• Garlic - 2
• For Garnishing:
• 1 tsp - ghee
• A pinch of asafoetida
• A few kadi patta
• 1 tsp - mustard seeds

How to Make Quick Garlic Rasam

• Soak the tamarind in water and remove the extract (about 2 cups) from it.
• Take it in a vessel and add salt and allow it to boil until the smell of tamarind is gone.
• Soak the Tuvar dal in water for a 1/2 hour or until it is soft.
• Grind the soaked dal along with black pepper, jeera and garlic and make it into a thick paste.
• Add this to the tamarind paste and allow it to boil for a minute until the white froth comes up and then remove from the fire.
• For garnishing, take a little ghee in a kadai add the mustard seeds, asafoetida powder and kadi patta.
• Once done add this to the rasam.