Rasam

🔥 Prep

• Soak the 1 tbsp tamarind in 2 tbsp warm water for 5 minutes, then extract the pulp and discard fibers.
• Dice the 1 tomato into small pieces.
• Peel and finely crush the 3 garlic cloves.
• Measure out 1 tsp black pepper and 1 tsp cumin seeds.
• Rinse and pat dry the 5 curry leaves.

🔥 Cook

• 1. Heat 1 tsp oil in a saucepan over medium heat until shimmering.
• 2. Add ½ tsp mustard seeds and the measured 1 tsp cumin seeds; cook until they pop, about 20 seconds.
• 3. Add the crushed garlic and curry leaves; sauté for 30 seconds until fragrant.
• 4. Stir in the diced tomato and cook for 2 minutes until it softens.
• 5. Pour in the extracted tamarind pulp and add 2 cups water; bring to a boil over medium-high heat.
• 6. Once boiling, reduce to low, add the measured 1 tsp black pepper and salt to taste; simmer for 5 minutes.
• 7. Adjust consistency with more water if needed; simmer another 2 minutes on low.
• 8. Remove from heat and garnish with chopped fresh coriander leaves (optional).

🔥 Serve

• Serve the rasam hot in a bowl, accompanied by steamed rice or idli.
• Pair with a side of papadum or crispy appalam for crunch.
• Enjoy with a wedge of lime on the side for extra tang if desired.