South Indian Rasam

Ingredients:

• 1 small lemon-sized tamarind ball

• 1 large tomato

• 1 tbsp oil

• 1 tsp cumin seeds

• 1 tsp mustard seeds

• 3-4 cloves garlic, crushed

• 2-3 dry red chillies

• 1 sprig curry leaves

• 2 cups warm water

• 1 tsp rasam powder

• 1-2 tsp jaggery (to taste)

• Salt, to taste

• Fresh coriander leaves, chopped for garnish

Instructions:

1. Soak the tamarind in 1 cup of hot water for about 15 minutes. Once softened, squeeze and extract the tamarind water, discarding any solids. Set aside.

2. In a cup, smash the tomato and add 1 cup of warm water. Stir well to extract the tomato juice.

3. Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add crushed garlic, dry red chillies, and curry leaves. Sauté for a minute until fragrant.

4. Pour in the smashed tomato water and tamarind water into the pan. Add more water if needed. Add salt and rasam powder.

5. Bring the mixture to a boil. When boiling, add jaggery and stir to dissolve.

6. Allow the rasam to simmer until you see bubbles forming across the surface, about 5-7 minutes. Then turn off the heat.

7. Garnish with freshly chopped coriander leaves.

Serving suggestions:
Serve hot with steamed rice or enjoy as a comforting soup after meals. Perfect alongside vada, various vegetable or non-vegetarian dishes, and pairs well with dal or sambar.nish with fresh coriander and serve it with hot rice or after sambar, with vada or after a great veg/non veg meals. Also goes good with dhal or sambar.