Tomato Rasam Soup

• 2 medium tomatoes, one quartered and one chopped
• 1 garlic clove
• 4 cups water
• 2 teaspoons minced fresh ginger
• 1/4 cup chopped fresh coriander
• 1 fresh hot green chili pepper, cut into small pieces
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 2 teaspoons salt
• 2 teaspoons canola oil
• 1/4 teaspoon black mustard seeds
• 2 red chili peppers

1. Puree the quartered tomato with the garlic in a blender of food processor. Set aside.
2. Bring the water to a boil in a medium saucepan. Add the chopped tomato, the ginger, cilantro, and green chile. Turn the heat down and simmer 3 minutes.
3. Add the tomato-garlic puree, the curry or rasam powder, cumin, black pepper, and salt and simmer 5 minutes.
4. For the tempering oil.
5. Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat. Cover (the mustard seeds splatter and pop) and cook until you hear the mustard seeds crackle, 1 to 2 minutes. Add the chiles and cook uncovered, stirring, until they start to brown, about 30 seconds. Pour immediately into the soup and stir. Serve hot.

tomatoes, garlic, water, fresh ginger, fresh coriander, pepper, curry powder, ground cumin, ground black pepper, salt, canola oil, black mustard seeds, red chili peppers

Taken from www.food.com/recipe/tomato-rasam-soup-368248 (may not work)