Spicy South Indian Rasam with Fresh Herbs

1.In a bowl, soak the tamarind pulp in 1/2 cup of warm water for about 10 minutes, then strain and set aside the tamarind water.

2.In a large pot, heat ghee or oil over medium heat. Add mustard seeds and let them splutter.

3.Add cumin seeds, black pepper, and red chili powder to the pot, stirring for a few seconds until fragrant.

4.Add the chopped tomatoes and turmeric powder to the pot. Cook until the tomatoes soften and start to break down, about 5-7 minutes.

5.Pour in the tamarind water and 4 cups of water. Stir well and bring to a boil.

6.Once boiling, reduce the heat and let it simmer for about 10-15 minutes to allow the flavors to meld.

7.Add salt to taste and stir in the chopped coriander and curry leaves just before serving.

8.Serve hot with steamed rice or enjoy as a soup.