Keralan Rasam

1/2 tsp mustard seeds
1 tsp cumin seeds
1 stalk curry leaves
1 dried red chilli, torn
1/4 tsp asafoetida
3 cloves garlic, crushed
2 tomatoes, cubed
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 tsp coriander powder
1 tsp ground black pepper
2 tsp tamarind, soaked in a little water
2 tbls coriander leaves

Heat 1 tbls coconut oil and sizzle mustard and cumin seeds,
dried red chilli, curry leaves and asafoetida.
Add garlic, tomatoes and salt – fry 2 minutes.
Add turmeric, chilli powder, coriander powder, pepper,
tamarind liquid and 1/2 cup water – simmer 5 minutes.
Add 1 to 2 cups water, return to boil, add coriander leaves
and remove from heat. Serve at room temperature over hot rice.

Inspired by meals at Hotel Ariya Bhavan, Kumily – Kerala