Vellulli Charu -- Garlic Rasam - another variety

This is the best season for hot and spicy rasam, as the weather outside is very chill. This is another variety of garlic rasam. The recipe is suggested by my MIL.

Preparation Time: 10 mins

Cooking Time: 15 mins

Recipe Category: Rasam

Recipe Cuisine: Andhra

Serves: 5 people

Ingredients:

For Rasam Powder:

• Coriander Seeds - 1 tsp
• Black Pepper Seeds - 1/4 tsp
• Red Chillies - 2
• Cumin Seeds - 1/2 tsp
• Bengal Gram - 1 tsp

Procedure:

1. Heat 1 tsp oil in a pan. 
2. Fry all the above ingredients till they turn light brown colour. 
3. Grind them to make a fine powder.

For Rasam:

• Tamarind Pulp - 1 cup
• Salt  - to taste
• Turmeric Powder - 1 tsp
• Garlic Cloves - 10
• Oil - 1 tbsp
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Red Chillies - 1
• Curry Leaves - 5 or 8
• Coriander Leaves - fistful

Procedure:

1. Heat oil in a kadai. Add mustard seeds, cumin seeds and red chillies. 
2. When they start crackle add tamarind pulp. 
3. Add garlic cloves, fry them for a while. 
4. Add salt, turmeric powder. 
5. Allow this to boil for three minutes. 
6. Add the above made powder. 
7. Add curry leaves, coriander leaves and allow it to boil for five minutes more. 
8. Hot and spicy garlic rasam is ready. 
9. Serve hot garlic rasam with rice.