Mamta
Heat ½ cup water and soak 1 tablespoon tightly packed seedless tamarind in it. Cover and keep aside for 20 minutes. Then squeeze the softened tamarind very well in the water.
While the tamarind is soaking, add black peppercorns, 1 teaspoon cumin seeds, garlic cloves and red chilies in a small dry grinder or spice grinder.
Heat oil in a pan. Add mustard seeds, urad dal. Sauté and then add 8 curry leaves, red chilies and the crushed garlic.
Then, add chopped tomato, turmeric powder and a pinch of hing. Stir and sauté till the tomatoes soften. Add the prepared rasam spice mixture. Mix it well.
Now, add the prepared tamarind pulp and 2 cups water. Season with salt. On medium heat, simmer the Garlic Rasam for 5 to 6 minutes.
When done, switch off the heat and add chopped coriander leaves. Serve Garlic Rasam hot with rice.