This is a very mild version of the regular garlic rasam that is served in hotels. We at home like it only for the flavor. This can be taken with rice like a regular rasam or can be served as soup during cold winter season.
For roasting and grinding
- Finely chop the tomatoes. Peel the garlic cloves and separate them. Cook toor dal in pressure cooker or in microwave.
- Take a cooking pot , add the tomatoes , 3 garlic cloves , tamarind extract and water.
- Keep this pot on medium heat , add required amount of salt and few curry leaves.Allow them to boil
- Meanwhile , take a kadaai , keep it on medium heat , and roast all the ingrdients given under “roasting and grinding” (Except cumin) with 2 tbsps of ghee.
- Roast them until aromatic. Transfer this in a blender jar and add a tablespoon of cumin seeds and grind it to a coarse powder or a smooth paste, the choice is yours.
- Check if the tomatoes have cooked and the tamarind’s raw smell should go.
- Now add the prepared powder or paste to the tomatoes. Stir it and allow it to steep in medium heat for 5 minutes. Add the cooked toor dal and mix.
- Get the tempering ready and add it to the rasam. Garnish it with finely chopped coriander leaves.