Cherry Tomato Rasam

Rasam Spice blend

• 1 tablespoon coriander seeds
• 2 teaspoons Cumin seeds
• 2 dried arbol chiles
• 1 tablespoon dried split pigeon peas (Tuvar dal)

Rasam broth

• 4 cups water
• 1 large olive sized ball of tamarind fruit pulp OR
• 1/2 teaspoon tamarind extract
• 2 tablespoons Rasam spice blend
• 1 cup Cherry or grape tomatoes, cut in half
• 1/4 teaspoon turmeric powder
• 1 pinch asafetida powder
• 1 sprig curry leaves
• 1 small green chile slit in two
• ~1 teaspoons sea salt (adjust to taste)
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 1 tablespoon chopped cilantro
• 1 tablespoon lime juice

1. In a coffee grinder, combine the ingredients for the spice blend & grind to a coarse powder
2. Set the water to boil in a saucepan & add the tamarind, spice blend, tomatoes, asafetida, curry leaves,turmeric and salt ( all the ingredients except the cilantro, lime, ghee & cumin). Bring to a boil & then simmer, till the tomatoes are really soft. (~ 15 minutes)
3. In a cast iron skillet, heat the ghee till REALLY smoking hot. add the cumin seeds & allow to sputter, split & brown. Add this sizzling tempering into the broth.
4. Remove from heat & garnish with chopped cilantro. Add lime juice as per taste, Serve over plain rice. Or simply with as a light broth.