Rasam (South Indian Tamarind & Spice Broth)

Steps

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1. 1
   In a mortar and pestle or grinder, combine 1 tsp black peppercorns and 1 tsp cumin seeds. Grind to a coarse powder—do not make it too fine; texture should be grainy.
   ▶ ≈0:24
2. 2
   Add 7–8 garlic cloves, 3 green chilies, and a bunch of curry leaves to the same mortar. Grind to a coarse texture; do not overprocess.
   ▶ ≈0:54
3. 3
   Prepare tamarind liquid by soaking a small lemon-sized piece of tamarind in 1 cup of water for about 30 minutes, then kneading and straining it.
   ▶ ≈1:25
4. 4
   Crush 3 ripe tomatoes by hand and add them to the tamarind liquid, mixing well.
   ▶ ≈1:37
5. 5
   Add water as needed to the mixture, then stir in the coarse spice powder from steps 1 and 2.
   ▶ ≈1:55
6. 6
   Stir in 0.25 tsp turmeric powder and salt to taste. Add some chopped cilantro and mix thoroughly.
   ▶ ≈2:07
7. 7
   Heat 1 tsp oil in a pan, add 1 tsp mustard seeds and let them crackle. Add a small amount of urad dal and cook on medium-low heat.
   ▶ ≈2:19
8. 8
   Add 0.25 tsp fenugreek seeds, then 2 dried red chilies. Finally, add 0.25 tsp asafetida powder and stir to combine all tempering spices.
   ▶ ≈2:31
9. 9
   Pour the tamarind-tomato mixture into the tempering spices, add a little water, check the salt, and mix everything together.
   ▶ ≈2:43
10. 10
    Bring to medium heat and wait for the rasam to start foaming gently. As soon as foam begins to form, turn off the heat. Do not allow it to boil vigorously, as this will make the flavor too strong.
    ▶ ≈2:55
11. 11
    Immediately transfer the rasam to another bowl to stop the cooking process. The delicious South Indian rasam is now ready to serve.
    ▶ ≈3:14