Rasam

Method

Dry roast the cumin seeds, peppercorns, dried chillies and toor dal in a heavy-bottomed pan for 2-3 minutes until fragrant, then grind to a coarse powder with the garlic cloves using a mortar and pestle. Boil the water in a large pot and add the ground spice mixture, stirring well to combine. Chop the tomatoes and add them to the pot along with the tamarind paste, then simmer for 8-10 minutes until the tomatoes are soft and the rasam develops a rich flavour. Heat the oil in a small pan and temper the mustard seeds, asafoetida, curry leaves and dried red chillies until the seeds crackle, then pour this seasoning into the rasam and stir well. Season with salt to taste, bring back to a gentle simmer for 2 minutes, then finish with fresh coriander leaves. Serve hot as a soup course, traditionally accompanied by rice or as a digestive after a main meal.