Garlic Rasam

Making Rasam without tamarind juice is an art. With only tomato to provide the tangy taste, the rasam takes an entirely different route through the taste buds.

Here is how the recipe goes:
1)Mid-sized tomatoes - 2
2)Red Chili powder - 4 teaspoons  or green chilies - 4 (thai)
3)Coriander Powder - 1 teaspoon
4)Cumin Powder - 1 Teaspoon
5)Ginger - 5 cm long
6)Garlic - 4
7)Cooking Oil - 2 teaspoons
Mustard,cumin seeds, turmeric powder and salt to taste

Add cooking oil to the vessel, add mustard and cumin seeds (jeera) and wait until they start to sputter, add cut tomatoes to this along with green chili/red chili powder, add turmeric powder, cumin powder, coriander powder and mix. Keep mixing until the tomatoes gets cooked. Now add the ginger & 2 garlic cut to pieces and keep mixing until a nice aroma starts to rise. Then, Add water until the consistency is very runny. Smash the 2 garlic cloves with mortar and pestle and add it to the liquid. Add salt to taste. Cover the vessel and let it come to boil and then switch off the stove.

Add curry leaves and coriander leaves to further enhance the aroma and taste.