Traditional Rasam, Indian Tamarind Soup

• 1 Tablespoon Peppercorn
• 1 Tablespoon Cumin Seeds
• 2 cloves Garlic
• 1 whole Tomato
• 1 teaspoon Cooking Oil
• 1 teaspoon Mustard Seeds
• 1/4 teaspoons Asafoetida
• 1 Tablespoon Tamarind Extract
• 2 cups Water
• 1/2 cups Coriander Leaves Chopped
• 6 whole Curry Leaves
• 1/4 teaspoons Ground Turmeric
• 1 teaspoon Salt
• 1 whole Red Chili

1. Grind peppercorn, cumin seeds, garlic and tomato coarsely.
2. In a pan, add cooking oil, mustard seeds, and asafoetida. Allow mustard seeds to crack.
3. Add tamarind extract, water, ground mixture, coriander leaves, curry leaves, ground turmeric, salt, and red chili. Bring to a boil.
4. Remove heat and serve hot.

peppercorn, cumin seeds, garlic, tomato, cooking oil, mustard seeds, ubc, tamarind, water, curry, ubc, salt, red chili

Taken from tastykitchen.com/recipes/soups/traditional-rasam-indian-tamarind-soup/ (may not work)