Tamil Nadu Rasam Pepper Tamarind Thin Soup Healing Classic

Ingredients

• 1/4 cup toor dal — cooked very soft, water reserved
• 1 marble-sized ball tamarind — soaked in 1.5 cups warm water, strained
• 1 medium tomato — quartered
• 1/2 tsp black pepper — coarsely crushed
• 1 tsp rasam powder
• 1/4 tsp turmeric
• Salt
• For tempering:
• 1 tbsp sesame oil
• 1 tsp mustard seeds
• 1/4 tsp asafoetida
• 8 curry leaves
• 2 dried red chillies
• Fresh coriander

Method

1. Combine tamarind water, quartered tomato, crushed black pepper, rasam powder and turmeric in a pot.
2. Bring to a boil. Simmer on medium for 6 to 8 minutes until tomatoes are soft.
3. Add the cooked toor dal liquid (the thin water from cooking dal — the dal itself can be used for sambar).
4. The dal liquid adds body without thickness.
5. Simmer 3 minutes. Season with salt.
6. For tempering: heat 1 tbsp sesame oil. Add mustard seeds — pop.
7. Add asafoetida, curry leaves and dried red chillies.
8. Pour tempering over the rasam. Add fresh coriander.
9. Rasam should be thin enough to drink from a cup — it is poured over rice or drunk directly.