This easy and comforting rasam (soup) can be made with very little prep work or making a trip to the grocery store. Perfect for a wintery and lazy afternoon.
Soak fresh tamarind in water (if you use warm water, the tamarind will soften quickly).
Squeeze out the juice. Compost the seeds and fiber.
Chop onions, wash and de-stem curry leaves, wash and drain coriander (dhaniya) seeds using a tea strainer.
In a pot add, tamarind water, whole dhania/coriander seeds, chopped onion, salt, turmeric powder, red chili powder and curry leaves and let it come to a boil on medium flame. Stir once in a while. Add sugar or jaggery before turning off the stove, to offset the sourness.
Tempering:
In a small pan, add ghee and when it heats up, add mustard seeds, red chilies, chopped onions and curry leaves. Sauté until you can smell the fragrant aroma.
Pour the tempering into the rasam, mix well and serve hot with rice and vegetables, or slurp it down as a soup.