5 - 6 pods of Garlic / Bellulli
Lemon sized Jaggary
Large grape sized Tamarind
2 - 3 Green Chillies
8 - 10 Curry leaves
1 - 2 pieces of Red Chillies
1 tsp Mustard seeds
Big pinch of Asafetida powder
Salt to taste
1 - 2 tsp Oil6 cups Water
Cut the green chillies vertically into two long halves as shown in the picture below. Remove the outer cover of garlic pods and mash them as shown in the picture below.
Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside.
Put tamarind water, jaggary, water, salt, green chillies and bring them to boil. Keep the rasam in medium flame for about 3-4 mins.
Put mashed garlic pods, oil in a pan and fry them in medium flame until garlic turns golden in color. Add mustard seeds, red chilly pieces and fry. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to rasam.
Keep the rasam in medium flame for about 4-5 mins and switch of the flame. Mix well before serving. It goes well with Rice. It can also be served as soup.