Authentic South Indian Rasam

Ingredients

Water

4 cups

Salt

to taste

Fresh coriander leaves

2 tablespoons, finely chopped

Curry leaves

10-12

Cumin seeds

1 teaspoon

Mustard seeds

1 teaspoon

Asafoetida

1/4 teaspoon

Turmeric powder

1/2 teaspoon

Rasam powder

2 tablespoons

Tomatoes

2, medium-sized, finely chopped

Tamarind

1 small lemon-sized ball

Instructions

1. Soak the tamarind in 1 cup of warm water for 10 minutes. After it's softened, squeeze the tamarind to extract the juice and discard the pulp.
2. In a large pot, heat it over medium flame. Add the mustard seeds, when they start to pop and crackle, add the cumin seeds.
3. Quickly add the asafoetida and curry leaves, stir for a few seconds to infuse their flavors into the oil.
4. Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes are soft and mushy.
5. Pour in the tamarind extract, rasam powder, turmeric powder, and salt to taste. Stir well to combine all the ingredients.
6. Pour in the remaining water and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld together.
7. Turn off the heat and garnish with the finely chopped coriander leaves. Serve hot over steamed rice or enjoy it as a warming soup.