Rasam (Indian Soup)

Difficulty Rating 3 (Special Ingredients needed)

5 Medium sized tomatoes (cut into cubes)
2 tsp Rasam powder
1/2 tsp Black pepper powder (increase if you want it more spicy)
1 sm lemon sized Tamarind - (soaked in 3/4 cup water)
1/4 tsp Turmeric
1 tsp Ghee (optional)
1/4 tsp asofetida/hing (optional)
1 tsp Oil
to taste Salt

For the tadka/popu.....
1 tsp Mustard Seeds
1 sprig Curry Leaves (optional)
2 Dried Red chilies (broken in half)
1/2 tsp Cumin seeds
1 small bunch Coriander leaves (for garnish) (optional)

1. In a sauce pan, heat ghee and oil together. Add tomatoes, turmeric, hing and mix well.
2. Cover and cook till the tomatoes turn soft and mushy and the juices running out.
3. Add pepper, rasam powder and mix well.
4. Add water and bring to a boil
5. Squeeze out the pulp from soaked tamarind and add it to boiling rasam.
6. Add salt to taste, mix well. Cover and simmer for 5 min.
7. In a small pan, heat oil on low flame. Add mustard seeds, cumin seeds and allow them to crackle. Add dried red chilies, curry leaves. Fry for 30 seconds. Turn off the heat and add the popu/tadka to rasam.
8. Garnish with cilantro/coriander. Serve hot with rice, ghee and papaddums