With curry leaves, cumin, tamarind and black pepper, this light, tangy South Indian soup is packed with flavor.
6 whole tomatoes chopped
8-10 curry leaves
2 teaspoons ghee (clarified butter) or oil
½ teaspoon mustard seeds
1 teaspoon urad dal (white lentil)
1 teaspoon roasted cumin powder
1-2 cloves garlic
1-2 teaspoons tamarind pulp
2 teaspoons salt
½ teaspoons black pepper powder
2 tablespoons “MTR” rasam powder
Boil tomatoes in 8 cups water for ½ hour and strain thoroughly.
Heat oil/ghee, add urad dal, mustard seeds in a pan and let fritter (fry) for a few seconds.
Add pounded garlic cloves and curry leaves and fritter ingredients for a few more seconds.
Add rasam powder, cumin powder, black pepper and sauté for 2 minutes.
Add tomato stock, tamarind, salt (according to taste) and 2 cups of water. Simmer these ingredients on medium for 30 minutes.
Garnish with fresh cilantro and serve.