Rasam

How did I miss posting nothing last year..
I shall not bore you with my long list of excuses, rather let's fast forward to today. 
I suppose everyone is concern about the current pandemic and in my opinion a good Indian spicy soup does the trick to ward off any  initial flu-like symptoms. 
Just few essential spices from your pantry and you're good to go. 
Measurement below makes about 2 liters of soup, double the ingredients if you prefer to make more., it keeps well in the fridge for a few days, just heat it up and you're good to go.

A 
3 sprig of curry leaves
2 green chili
5 cloves of garlic
1 tbs each of roughly ground black pepper, coriander and cumin

B
2 liters of water
golf ball size of tamarind - squeezed in water and seeds removed   
1/2 tsp of turmeric powder
1 large ripe tomato - crushed

C
2 tbs of coconut oil
2 dry chili
1/2 tsp cumin seed
2 sprig of curry leave
1/2 tsp of asafoetida

To start with get a pestle and mortar and pound the spices in A. Add the rest in the list and roughly pound it. Set aside.

Now in a pot, add B. The pounded ingredients in A. Place the pot over a stove top, on a very low heat until it gently boils. It takes about 15 min.

While you're waiting, in a small wok, saute C. Add the asafoetida last and pour it in the pot. 


                                

When it finally began to gently boil, remove it from the stove top and add salt to taste. You can add a wee bit more water if preferred.

Done.