Rasam

If you have tamarind pulp, soak it in just a little hot water until you need it.

In a food processor, puree the garlic cloves, ground black pepper, cumin seeds, fenugreek seeds, 3 of the curry leaves, half of the cilantro, and one cup of the chopped tomatoes, into a thick paste.

Heat the oil in a saucepan over medium heat. Add the remaining 2 curry leaves and the whole red chilies. After a minute, add the puree and stir fry for a couple minutes. Add the remaining chopped tomato, cover and cook for about 4-5 minutes or until the tomatoes just start to break down. Smush the tamarind pulp in the water with a spoon or your fingers to get as much of the pulp as possible without using the seeds. Add the pulp to the soup. If you don’t have the tamarind, add a couple tablespoons of lemon juice. Add the water and salt to taste. Bring to a boil. Add the rest of the chopped cilantro and curry leaves and you are done! Serve with steamed rice.