Garlic Rasam

Ingredients
Garlic about 6-10 flakes peeled & chopped
Thuvar dhall 2 t.spoons
Coriander seeds 2 t.spoons
Cumin seeds 1/2 t.spoon
Pepper 1/2 t.spoon
Red chilli 2
Methi 1/4 t.spoon
Mustard 1/4 t.spoon
Ginger small piece
Tamarind paste 1 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few 
Salt 1 t.spoon (or to taste)
Cooking Oil 2 t.spoon


Method
Fry thuvar dhall, coriander seeds, cumin seeds, pepper, red
chilli, methi, curry leaves, mustard, and 2 pods garlic in oil.  
Wet grind the above mixture. 
Bring 3 cups of water to a boil, add tamarind paste, turmeric,
and salt, and let this boil for a few minutes.  Fry 8-10 pods of 
garlic in little ghee and add this to the boiling tamarind water, 
and let it cook for a few minutes. Now add the ground mixture, 
and let it boil for 5-10 minutes. Heat some oil, splutter mustard, 
then add curry leaves and add this to the rasam.