Eastington@Paddington

Recipe online from Be-Inspired (Roberta Muir): https://beinspired.au/recipes/rasam-2/

• 1 tablespoon vegetable oil
• 1 clove garlic, crushed
• ½ teaspoon brown mustard seeds
• 4 curry leaves
• ½ teaspoon ground cumin seeds
• 1½ teaspoons freshly ground black pepper. (increase this to 1 Tablespoon plus)
• Pinch ground turmeric
• 2 ripe Roma tomatoes, chopped
• 2 cups water
• 3 teaspoons tamarind liquid 
• 1 tablespoon chopped coriander
• Salt flakes, to taste
• Pinch castor sugar (omitted)
• Papadums, for serving

I love this soup. I added a lot more pepper, and I would add even more next time.

I added more pepper when served.

I would add chilli (both dried and fresh) as well next time.

I also used the 2 cups of water to extract more tamarind flavour from the pulp and strainer

Added fresh chilli to leftover. Excellent now. Spicy and tangy. This is a must do dish