GARLIC RASAM

Steps:

• First, soak the tamarind in 2 cups hot water for 15 minutes.
• Strain the tamarind water into another container squeezing as much liquid out of it as you can (I use a sieve).
• While the tamarind is soaking, heat the oil in a heavy skillet and add the ingredients in the paste.
• Cook 2-3 minutes or until the seeds begin to smell wonderful and toast.
• Blend to a find paste in a blender or coffee grinder.
• Now, add the salt and curry leaves to the tamarind water and heat for 15 minutes or so until the raw smell disappears.
• Meanwhile, sauté the garlic cloves in oil until golden.
• Add garlic and paste to the tamarind liquid and simmer until well blended.
• In the last seconds before serving heat 2 tsp oil on the stove, add mustard seeds and red chilies.
• When the mustard seeds turn grey and begin to pop add mixture to soup.