Back to 4 servings Base 2 medium tomatoes, chopped 1 tbsp tamarind pulp, or a small lemon-sized piece of tamarind soaked in warm water and strained 4 cups water 0.5 tsp turmeric powder 1 tsp salt, to taste 1 tsp jaggery, or sugar, optional 1 cup cooked toor dal, optional, for a thicker rasam 1 tbsp cilantro, chopped, plus more to finish Spice paste 3 cloves garlic, crushed, optional 1 tsp black peppercorns, coarsely crushed 1 tsp cumin seeds, coarsely crushed Tempering 2 tsp oil or ghee 0.5 tsp mustard seeds 0.5 tsp cumin seeds 1 dried red chili, broken 1 sprig curry leaves 1 pinch asafoetida, hing
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1 Step 1: Soak the tamarind in 1/2 cup warm water for about 10 minutes, then squeeze and strain the juice, discarding the pulp.2 Step 2: Coarsely crush the black peppercorns, cumin seeds and garlic in a mortar and pestle and set aside.3 Step 3: In a pot, combine the tamarind water, chopped tomatoes, turmeric, salt, jaggery, cooked toor dal if using, and the water. Bring to a boil on high, then reduce to medium-high and simmer for about 7 minutes until the tomatoes are soft.4 Step 4: Stir in the crushed pepper, cumin and garlic along with half the chopped coriander and boil for about a minute more.5 Step 5: While the rasam simmers, heat the oil or ghee in a small pan over medium heat. Add the mustard seeds and let them splutter, then add the cumin, dried red chili, asafoetida and curry leaves. Cook for about 30 seconds without letting anything burn.6 Step 6: Pour the hot tempering into the simmering rasam, switch off the heat, and stir in the remaining coriander.7 Step 7: Cover and let the flavors meld for at least 10 minutes. Taste and adjust salt, sourness or sweetness, then serve hot with steamed rice.getsaucepan.com/r/a70a2965-0b6b-5040-a283-edb388ba6b31
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