cup Tamarind Juice (extracted from 50 grams Tamarind)
tsp Mustard Seeds
tsp Cumin Seeds
sprigs Curry Leaves
Green Coriander – Small bunch
Garlic crushed along with skin
Crush the Pepper, Cumin Seeds and Garlic into a coarse paste.
Heat Oil and add Green Chilies, Curry Leaves along with stalks and the Garlic Pepper paste and fry until the Garlic turns golden.
Add Tomato pieces, Turmeric and Salt to the Garlic and cook for two minutes.
Add the Tamarind juice and let it boil 2-3 times. In the boiling Tamarind Juice, add Water and let it boil on a high flame until the green chillies are cooked. Then remove from the fire. (It should not boil too much as in rasam and sambar).
Heat the Oil for the seasoning, add the ingredients one by one and then add the Garlic with skin and fry until they turn golden brown. Add Green Coriander and then add the seasoning to the rasam. There is your aromatic garlic rasam.