Rasam

1. Grind rasampowder ingredients to make a course powder.
2. Soak tamarind in 1 cup of warm water to extract the tamarind juice.
   Note: This should take about 5 minutes.
3. Heat oil in a large pan and roast the mustard seeds and curry leaves.
4. Add the rasam powder, chopped tomato, and crushed green chiles.
5. Cook over high heat until the tomatoes are cooked through and the spices become aromatic.
6. Add tamarind juice, asafoetida, chopped coriander leaves, turmeric powder, salt, and 3 cups of water.
7. Switch the heat off just before the rasam reaches a boil. You will see it foaming.
8. Keep covered until ready to serve.
9. Enjoy! 

Serve your rasamas a warm soup, or pair it with plain white rice and paapad for the best results. Enjoy your rasam on the go by keeping it piping hot in a insulated airtight storage containers  

Trivia

In Tamil, the word rasam refers to “juice” and “taste,” which means it could refer to any juice. However, it has come to most commonly refer to this soup prepared with either tomato or tamarind juice.