Jeera or Cumin Rasam Recipe

Directions:

1. Boil tamarind, tumeric and tomatoes in water for 5-10 minutes, until the raw taste of the tamerind is gone.
2. Meanwhile, dry fry, or use 1/2 the oil/ghee to fry the corriander, black pepper, dal and chilis.
3. Powder the spices in a spice grinder or magic bullet. Use a small amount of water if necessary to get it powdered.
4. Add this spice mix to the soup and boil.
5. In the same grinder, liquify the curry leaves and the cumin seeds, again adding water if necessary.
6. Add this spice mix to the soup and boil again.
7. In a very small pan, heat the remaining oil/ghee. Add mustard seeds and heat until they pop.
8. Put mustard seeds and cilantro into the soup and serve.