Pepper and Tomato Rasam with Tamarind

What you need

• 15 g (1 tbsp packed) seedless tamarind
• 120 ml (1/2 cup) hot water, for soaking
• 2 tsp black peppercorns
• 2 tsp cumin seeds
• 5 cloves garlic, peeled
• 2 tbsp sesame oil, untoasted, or ghee
• 1 tsp mustard seeds
• 2 dried red chillies, broken in half
• 12 curry leaves
• 2 pinch asafoetida
• 2 medium ripe tomatoes, chopped
• 1/4 tsp ground turmeric
• 1 tsp salt, or to taste
• 750 ml (3 cups) water
• 2 tbsp coriander leaves, chopped
• steamed rice, for serving

Method

Restated from the original video

1. 1

   Soak the tamarind in the hot water for 20 min.

2. 2

   Squeeze the softened tamarind hard in the water to release the pulp, then strain the liquid and discard the fibres.

3. 3

   Pound the peppercorns, cumin and garlic in a mortar to a coarse, slightly wet mix.

4. 4

   Heat the oil in a saucepan over medium heat and add the mustard seeds. Wait until they pop, about 30 seconds.

5. 5

   Lower the heat and add the chillies, curry leaves and asafoetida. Fry until the chillies darken a shade, 10-20 seconds.

6. 6

   Add the tomatoes and salt and cook, pressing them with the spoon, until soft and pulpy, 4-5 min.

7. 7

   Stir in the pounded spice mix and turmeric and cook for 1 min.

8. 8

   Pour in the strained tamarind liquid and the water.

9. 9

   Heat gently, uncovered, until a layer of froth rises to the top and the rasam is just about to boil, 8-10 min. Turn off the heat before it boils hard, or the pepper turns harsh.

10. 10

    Stir in the coriander leaves and taste for salt.

11. 11

    Serve hot, poured over steamed rice or sipped from cups.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.