Spicy Tomato Rasam (Indian Tomato Soup)

Using a mortar and pestle, grind together a tsp of Cumin Seeds, 1 1/2 tsp of Black Pepper Seeds, 4-5 Garlic Cloves and a sprig of Curry Leaves into a coarse paste.

Take 3 chopped Tomatoes, 8-10 Coriander Stalks into a bowl. Press them with hands and extract the juices. Add 2 cups of Water and repeat the process. Squeeze and discard the tomato skins and stalks out of the bowl and set aside.

In a saucepan, add the extracted Tomato mixture, 1/4 tsp of Turmeric Powder, Salt as needed, 3 slit Green Chillies, a tsp of Tamarind Paste and mix well. Let it boil until the green chillies are soft. Add the prepared Cumin-Garlic coarse paste and continue to boil until foam appears on the top. 

Tempering - Heat a tsp of Oil in a pan; add a pinch of Asafetida, ¼ tsp of Mustard Seeds, 2 Red Chillies and a sprig of Curry Leaves. Remove from heat.

Add the tempering to the rasam and remove from heat. Serve hot with Rice.