Tomato Rasam

     RASAM, so called "South Indian Gelusil". The main highlight in Rasam is the mashed garlic which we use for tempering. For those tempered and crispy garlic, myself and my brother use to fight always. So tasty it will be when its dipped completely in tamarind syrup. As u ppl know, this is also known as medication food. During medication, this recipe will taste like a poison. Yuckkkkkkkkkk................ Its only during medication, not now right. :) Lets switch over to the preparation.



INGREDIENTS
Soak Tamarind in Water - Lemon Sized
Tomato - 1
Curry Leaf - 1 Twig
Red Chilly - 3 Nos.
Coriander Leaf - 2 Twigs
Salt - To Taste
Hing - Pinch
Pepper Corns - 1 spoon
Cumin Seeds - 1/2 spoon
Mashed Garlic - 5 Nos.
Mustard - 1 spoon
Oil - 1 spoon

METHOD:
     Instead of extracting Tamarind syrup manually, grind the soaked tamarind along with tomato, garlic, pepper corns, cumin seeds and mix the grinded mixture in the tamarind dipped water. Add required salt and water and mix it well. Keep a pan, heat a spoon of oil. Let us splutter the mustards. Add the slited red chillies and curry leaf. Then pour the tamarind syrup mixture. Allow it to boil for 2 or 3 mins. Put off the flame and add coriander leaf and close the pan with lid.

Note: As my hubby is against garlic, so i have grinded it. Add the mashed garlic and fry it, before pouring the tamarind extract. This adds more taste than grinding the garlic.