Garlic Rasam / Poondu Rasam (Easy recipe without tur dal and with MTR Rasam Powder)
In a bowl, mix 500 ml / 2 ½ cups water with 2 big size well ripe chopped tomatoes, 1 onion (roughly chopped), 12 - 15 chopped garlic cloves, 1 green chilli (slit lengthwise), ½ teaspoon thick tamarind paste or 3 tablespoon tamarind juice / extract and ¾ teaspoon salt (or to taste). Cover with a tight lid and cook on a medium to low heat for 12 - 15 minutes / until tomato well cooked /quantity decreases / slightly thickens. At this stage, add 3 teaspoon (dilute 3 teaspoon rasam powder with 3 teaspoon water, then it will combine easily when cooking) MTR Rasam powder (or any brand or homemade powder of your choice), cover and cook again for another 8 minutes. Stir well nicely. Sprinkle 2 pinches hing (asafoetida) if required. Adding 1 teaspoon lemon juice will enhance the taste at the final stage.
For the seasoning:
2 teaspoon oil
1 teaspoon mustard seeds
1 red chilli, halved
4 curry leaves
1 teaspoon chopped coriander leaves
Heat oil in a small pan. Add mustard seeds. When they splutter, add halved red chiili and curry leaves. Saute for 2 minutes until crisp. Pour the seasoning over rasam. Serve with rice. Sprinkle chopped coriander leaves and 1 teaspoon lemon juice if required when serving. Sprinkle chopped coriander leaves. This rasam is an excellent combo with plain rice and fish fry / potato fry !!( This is our homestyle recipe).