Rasam

Ingredients

• •Tamarind
• •Tomato
• •Pepper
• •Cumin

Steps

1. 1Soak tamarind in warm water for 15 minutes, then extract the pulp by squeezing and straining, discarding the fibers.
2. 2Combine the tamarind extract with chopped tomatoes, turmeric, and a little water in a pot, then bring to a simmer for about 10 minutes until the tomatoes soften.
3. 3Crush black pepper and cumin seeds coarsely, either with a mortar and pestle or a rolling pin, and add them to the simmering pot along with rasam powder.
4. 4If using, mash a small spoonful of cooked toor dal and its water into the pot to give the rasam a bit of body.
5. 5Simmer everything together gently for another five to seven minutes, letting the flavors combine, but do not let it boil hard for too long or the aroma will dull.
6. 6Heat a little ghee or oil in a small pan and temper mustard seeds, curry leaves, dried red chili, and a pinch of asafoetida until they sizzle and pop.
7. 7Pour the tempering over the rasam and immediately cover the pot for a minute to trap the aroma.
8. 8Garnish with fresh coriander and serve hot as a thin, tangy soup alongside rice, or sip it on its own.