Poondu Rasam

1. 1
   prep · ~10 min

   Soak the tamarind and crush the spices.

   1.Soak the tamarind in a little warm water for 10 minutes.

   2.Squeeze well and strain to get a smooth tamarind extract.

   3.Coarsely crush the black pepper and cumin seeds.

   4.Lightly crush the garlic cloves so they release flavor as they cook.

   TIPDo not grind the pepper and cumin too fine; a coarse crush gives better rasam flavor.
2. 2
   boil · ~12 min

   Cook the rasam base.

   1.Add tamarind extract, water, chopped tomato, crushed garlic, crushed pepper, crushed cumin, turmeric powder, and salt to a pot.

   2.Bring it to a gentle boil over medium heat.

   3.Cook until the tomato softens and the garlic turns tender, about 10 to 12 minutes.

   4.Once the rasam smells fragrant and slightly foamy on top, lower the heat.

   TIPDo not let rasam boil hard for too long after it starts foaming or the fresh aroma fades.
3. 3
   temper · ~1 min

   Make the tempering.

   1.Heat ghee in a small pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add asafoetida and curry leaves, then cook for a few seconds until aromatic.

   4.Pour the hot tempering over the rasam right away.

   TIPKeep the heat medium so the mustard seeds crackle without burning the curry leaves.
4. 4
   garnish · ~2 min

   Add coriander leaves and rest the rasam.

   Stir in the chopped coriander leaves and let the rasam sit for 2 minutes so the flavors settle together.

5. 5
   serve

   Serve hot.

   Serve the poondu rasam hot as a light soup or with steamed rice as part of a South Indian meal.

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