A wonderful treat from India, and despite simple, made superb by the delicious array of ingredients.
- Get the pulp from the tamarind, strain and reserve the liquid.
- Squeeze the juice from the tomatoes,alternatively, peel, remove seeds and blend. Reserve.
- Dry roast pepper and cumin seeds and grind to a powder.
- In a hot pan add the mustard seeds until they splutter, then adding the red chili, curry leaves, and chopped garlic stirring well.
- Add the tamarind juice, the juice squeezed from the cooked tomatoes, asafoetida, turmeric, cumin-pepper powder and salt.
- Add two cups of water and bring to boil.
- Garnish with coriander leaves and serve immediately.
Rasam soup is usually mixed with plain cooked rice and eaten with different side dishes.
Rasam is a tangy and spicy broth form South India.