Mysore Rasam with Garlic

Garlic Mysore Rasam

Ingredients:

*cup - 160 ml (rice cup)

1/4 cup.     -  Tur  dal
Goose berry size - Tamarind
2                -   Tomatoes
1/4 spoon   -  Turmeric
Salt to taste
Few strands - Coriander leaves
Few Curry Leaves
1/2 tsp         -  Mustard Seeds
1/2 tsp.        -  Cumin Seeds
6 no.            -  Garlic pods
1 tsp.           -  Ghee
1 tsp.           -  Jaggery

To Grind

1 tsp     -   coriander seeds
1/2 tsp. -   Tur dal
1/8 tsp. -   Methi seeds
Small piece of asafietida
1 no.    -  Red chilli
1/2 tsp. -  Black pepper
1 tsp.    -  Cumin seeds
1/2 tsp. -  oil

Pressure cook the 1/4 cup tur dal with garlic and mash it adding water to it.  Add 1/2 tsp oil in a small pan and add all items to grind except cumin seeds sauté them till it becomes golden brown switch off the flame and add cumin seeds.  Dry grind in a mixie jar to fine powder.

Cut the tomatoes into small pieces.  Soak the tamarind in hot water and extract the juice adding little water.  Boil the tomatoes, tamarind juice and turmeric till raw smell goes.  Meanwhile in a small pan add ghee and when it is hot add mustard seeds.  When mustard seeds splutters add cumin seeds and curry leaves and add it to the boiled tomato tamarind water.  Now add the mashed tur dal and garlic and the ground powder and salt.   When a layer of lather is seen as in the picture switch off the flame.  Don't boil it.