Rasam

Soak tamarind in 200 ml warm water for 15 minutes. Squeeze and extract the pulp, discarding fibres and seeds.

In a pot, combine tamarind extract with chopped tomatoes, crushed garlic, turmeric powder, and salt. Add 400 ml water and bring to a boil.

Simmer on medium heat for 8–10 minutes until the tomatoes are completely soft and the raw tamarind smell is gone.

Whisk the cooked toor dal with a little water until smooth. Add it to the simmering rasam and stir well.

Add rasam powder and crushed black pepper. Stir and simmer for 3–4 minutes. The rasam should be thin and watery, not thick like a curry.

Taste and adjust salt and tamarind. The rasam should be tangy, peppery, and slightly spicy.

Prepare the tempering: heat ghee in a small pan. Add mustard seeds and let them splutter. Add dried red chillies, curry leaves, cumin seeds, and asafoetida. Fry for 30 seconds.

Pour the tempering into the rasam immediately and stir.

Garnish with fresh coriander leaves. Serve hot as a soup, or pour over steamed rice.