South Indian Tomato Rasam

Ingredients

• 4 medium tomatoes (400g), chopped
• 2 tbsp tamarind pulp
• 1 tsp rasam powder
• 1/2 tsp turmeric
• 1 tsp mustard seeds
• 2 dry red chilies
• 10 curry leaves
• 1 tbsp ghee or oil
• 2 cups water
• salt to taste

Preparation

1. Boil tomatoes with turmeric and salt until soft; mash lightly.
2. Add tamarind pulp, rasam powder, and water; simmer 8 minutes.
3. Heat ghee, crackle mustard, chilies, and curry leaves.
4. Pour tempering into rasam and simmer 2 more minutes.
5. Adjust salt and consistency with water if needed.
6. Serve hot as soup or with rice.