Jeera Rasam

How to Prepare

1. Soak tamarind in 2 cups of warm water for 10 minutes, then extract the juice and set aside.
2. In a small pan, dry roast cumin seeds, black pepper, and dried red chilies until aromatic, then grind them into a coarse powder.
3. In a large pot, add the tamarind juice, turmeric powder, salt, and 6 cups of water. Bring to a boil.
4. Add the ground cumin-pepper powder and chopped tomatoes to the boiling mixture. Simmer for 5-7 minutes.
5. In a small pan, heat ghee, add mustard seeds, and let them splutter. Then add asafoetida and curry leaves, and pour this tempering into the rasam.
6. Garnish with chopped coriander leaves and serve hot with rice or as a soup.