GARLIC RASAM

Soak a lime-sized tamarind for half an hour and then extract its thick juice. Heat a kadai and add 1sp oil. Fry 3 red chillies, quarter spoon fenugreek seeds, 1sp coriander seeds, 2sp thuar dal, 1sp peppercorns and a pea-sized asafoetida to a golden brown colour and then powder it. Again heat a kadai and add 2sp ghee and 1sp oil. Add 1sp Cummin seeds and some curry leaves. When they splutter add 25 small garlic flakes. Fry them on a slow fire until the garlic flakes become soft. Add the tamarind extract, 1sp turmeric powder, half cup of crushed tomatoes, the powder, enough salt and water. Let the rasam simmer for 2 minutes.