Rasam

Ingredients:

½ tbsp black peppercorns, grind coarsely
½ tbsp cumin, grind coarsely
4 cloves garlic
1 tsp turmeric powder
1 tsp salt
1 cm cube of asafoetida
1 medium tomato
1 sprig curry leaves
1 tbsp tamarind, soak in some of the water from allowance and remove seeds
3½ cups water
1 tbsp oil

for frying:
2 dried chillies, break into pieces
1 small sprig curry leaves
½ onion, finely sliced
1 tsp brown mustard seed


Method:

• In a large bowl, combine ground ingredients, garlic, turmeric, salt, asafoetida, curry leaves, tamarind juice and water. Crush tomato in this then mix well. Heat oil in a deep pot, add ingredients for frying. When brown, add mixture in bowl to this. Cover pot and bring to boil. When steam emits from the pot, soup is ready. This soup may be served hot or cold.
• Serve with deep fried papadom.