Tomato Rasam

Ingredients

Water

4 cups

Salt

1 teaspoon

Coriander leaves

2 tablespoons, chopped (for garnish)

Curry leaves

10-12 leaves

Cumin seeds

1 teaspoon

Mustard seeds

1 teaspoon

Asafoetida (Hing)

1/4 teaspoon

Turmeric powder

1/2 teaspoon

Rasam powder

2 tablespoons

Tamarind

1 tablespoon, soaked in warm water

Tomatoes

4 medium-sized, chopped

Instructions

1. Soak the tamarind in warm water for about 10 minutes. Once softened, squeeze out the juice and discard the pulp.
2. In a pot, heat a splash of oil over medium heat. Add the mustard seeds and let them splutter.
3. Once the mustard seeds start to crackle, add the cumin seeds, asafoetida, and curry leaves. Stir for about 30 seconds to release their flavors.
4. Add the chopped tomatoes to the pot and cook until they soften, about 5-7 minutes.
5. Stir in the tamarind juice, rasam powder, turmeric powder, and salt. Mix everything well.
6. Pour in the water and bring the mixture to a rolling boil.
7. Reduce the heat to low and let it simmer for an additional 10 minutes, allowing the flavors to meld.
8. Garnish with fresh coriander leaves before serving.