Cherry Tomato Rasam

• Rasam Spice blend
• 1 tablespoon coriander seeds
• 2 teaspoons Cumin seeds
• 2 dried arbol chiles
• 1 tablespoon dried split pigeon peas (Tuvar dal)
• Rasam broth
• 4 cups water
• 1 large olive sized ball of tamarind fruit pulp OR
• 1/2 teaspoon tamarind extract
• 2 tablespoons Rasam spice blend
• 1 cup Cherry or grape tomatoes, cut in half
• 1/4 teaspoon turmeric powder
• 1 pinch asafetida powder
• 1 sprig curry leaves
• 1 small green chile slit in two
• 1 teaspoon sea salt (adjust to taste)
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 1 tablespoon chopped cilantro
• 1 tablespoon lime juice

1. In a coffee grinder, combine the ingredients for the spice blend & grind to a coarse powder
2. Set the water to boil in a saucepan & add the tamarind, spice blend, tomatoes, asafetida, curry leaves,turmeric and salt ( all the ingredients except the cilantro, lime, ghee & cumin). Bring to a boil & then simmer, till the tomatoes are really soft. (~ 15 minutes)
3. In a cast iron skillet, heat the ghee till REALLY smoking hot. add the cumin seeds & allow to sputter, split & brown. Add this sizzling tempering into the broth.
4. Remove from heat & garnish with chopped cilantro. Add lime juice as per taste, Serve over plain rice. Or simply with as a light broth.

coriander seeds, cumin seeds, chiles, broth, water, olive sized ball of tamarind fruit, tamarind, grape tomatoes, turmeric powder, asafetida powder, curry, green chile, salt, ghee, cumin seeds, cilantro, lime juice

Taken from food52.com/recipes/14014-cherry-tomato-rasam (may not work)