Rasam

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In a bowl, soak the tamarind pulp in a little warm water for about 10 minutes, then extract the juice.

Ingredients quick view

1 tablespoon tamarind pulp

2 medium tomatoes, chopped

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1/4 teaspoon black pepper

2 dried red chilies

2 cups water

2 tablespoons chopped cilantro

Salt to taste

For a spicier rasam, add more dried red chilies to the tempering.

Adjust the tamarind quantity for more tanginess based on your preference.

Serve hot for the best flavor.

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