Rasam

Ingredients

• 2 tbsp coriander seeds
• 1 tbsp cumin powder
• 2 tbsp cumin seeds (jeera)
• 2 tbsp peppercorns
• 3 green chilies
• 1 small lemon-sized ball of tamarind
• 2 tbsp cooking oil
• 1 tsp mustard seeds
• 1 handful curry leaves
• 3 medium tomatoes, chopped
• 3 cups water
• Salt, to taste

Steps

1. In a pan, heat 2 tbsp oil. Add mustard seeds and curry leaves, letting them splutter. Add the chopped tomatoes and cook until they soften and release their juices. Pour in the tamarind water, the prepared spice blend, and 3 cups of water. Add salt to taste.
2. In a small bowl, soak the tamarind in water (about 1/2 cup) and let it sit for a few minutes. Squeeze to extract the tamarind juice, and set aside.
3. In a pan, heat 2 tbsp oil. Add mustard seeds and curry leaves, letting them splutter. Add the chopped tomatoes and cook until they soften and release their juices. Pour in the tamarind water, the prepared spice blend, and 3 cups of water. Add salt to taste.
4. Let the rasam cook for about 5-7 minutes, allowing the flavors to meld together.
5. Serve hot with rice, or enjoy as a flavorful soup.