Tomato Garlic 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 mortar and pestle or blender, coarsely crush 6 garlic cloves
3. 2 tsp cumin seeds, and 1 tsp black peppercorns.
4. In a large pot, add 10 chopped tomatoes, the tamarind extract, crushed garlic mixture
5. 2 tsp turmeric powder, and 10 cups of water. Bring to a boil.
6. Add 2 cups of cooked toor dal (mashed), salt to taste, and 4 tsp rasam powder. Simmer for 10 minutes.
7. In a small frying pan, heat 4 tbsp ghee, add 2 tsp mustard seeds
8. 2 dried red chilies, a pinch of asafoetida, and 20 curry leaves. Let them splutter.
9. Pour the tempering into the rasam and mix well. Simmer for 2 more minutes.
10. Garnish with 1 cup chopped coriander leaves and serve hot with rice or as a soup.