Magical Mango-Tamarind Rasam

• 3 dried whole chiles
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon black peppercorns
• 3 1/2 cups hot water
• 2 teaspoons tamarind pulp
• 1 cup mango pulp
• 1/4 cup fresh cilantro, chopped
• 2 teaspoons salt, adjust to taste
• 2 teaspoons canola oil
• 1/4 teaspoon black mustard seeds
• 2 green bird chiles, stemmed and slit
• 6 to 8 curry leaves
• 1/4 teaspoon asafetida
• 1/4 teaspoon cayenne pepper

1. Prepare the rasam spice blend: place dried chiles, cumin seeds, coriander seeds, and peppercorns in a spice grinder and grind into a coarse powder.
2. Dissolve the tamarind concentrate in the hot water. Stir until it is all dissolved. Pour this into a medium saucepan and add the spice blend, mango pulp, cilantro, and salt. Stir, bring to a boil, and reduce to a simmer.
3. Make a tempering oil (this is where the magic happens!): pour oil into a small frying pan, add the mustard seeds and green chiles, and warm over medium heat for a few minutes, until the mustard seeds begin to pop. Then add the curry leaves and asafetida, stir until combined, and remove from heat. Add the cayenne pepper and stir again. Add the finished oil to the soup. Serve hot or warm, with additional cilantro for garnish.

chiles, cumin seeds, coriander seeds, black peppercorns, water, tamarind pulp, mango, fresh cilantro, salt, canola oil, black mustard seeds, green bird chiles, curry, asafetida, cayenne pepper

Taken from food52.com/recipes/17509-magical-mango-tamarind-rasam (may not work)