Pepper And Garlic Rasam With Vermicelli Noodles

• 2 cups Cooked Vermicelli (rice or your favorite kind)
• 3 cups Water
• 1 tablespoon tomato paste
• 1 teaspoon tamarind paste
• 2 medium tomatoes chopped
• 1 teaspoon cummin powder
• 1 teaspoon fresh ground black pepper
• 5 medium garlic pods smashed
• 1 tablespoon canola/olive oil
• 1 teaspoon ghee/clarified butter
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon black mustard seeds
• 1 tablespoon finely chopped cilantro
• 1/4 teaspoon turmeric
• 1 teaspoon salt

1. In a heavy bottom sauce pot heat the oil and ghee together
2. Add the cumin and mustard seeds
3. When the seeds stop popping add the garlic pods and cumin and pepper powder and saute for a few seconds.
4. Pour in the 3 cups water and add the turmeric, tomato paste, tamarind paste, chopped tomatoes and salt and let it come to a boil.
5. Garnish with cilantro
6. Heap the vermicelli in a bowl and ladle the rasam into it, tomatoes garlic pods and all. Add fresh ground pepper and sprinkle with a few sprigs of fresh cilantro and serve.

vermicelli, water, tomato paste, tamarind paste, tomatoes, cummin powder, fresh ground black pepper, garlic, olive oil, butter, cumin seeds, black mustard seeds, cilantro, turmeric, salt

Taken from food52.com/recipes/20704-pepper-and-garlic-rasam-with-vermicelli-noodles (may not work)