Rasam

Paste

• 4 cloves garlic
• 10cm ginger
• 20 curry leaves with stalks
• 1 heaped tsp peppercorn
• 2 dried red chillies
• 1 heaped tsp cumin seeds
• 1 tsp turmeric

Soup

• 10g tamarind solid or 1 tsp tamarind paste
• handful of coriander stalks
• 750ml-1L water
• 6 tomatoes, roughly chopped

Method

Paste

1. Grind all the ingredients for the paste together in a blender to make a rough paste.

Soup

1. Heat oil in a pan and fry the paste.
2. Once aromatic and golden add the tomatoes and stir
3. Pour in 750ml of water and the tamarind.
4. Add salt, the coriander stalks and turmeric. Bring to the boil and leave to simmer for 20-30 minutes.
5. Strain and check the seasoning, adjust if needed and pour into cups and sip away.