South Indian Rasam

Step 1

In a pot, combine 4 chopped tomatoes and 3 cups water. Bring to a boil over high heat, then reduce to medium and simmer until tomatoes are soft, about 10 minutes.

Step 2

Mash the tomatoes with a spoon to break them up. Stir in 1 tbsp tamarind paste and season with salt. Simmer for 2 minutes until the soup is fragrant and slightly thickened.

Step 3

In a small pan, heat 1 tbsp oil over medium. Add 1 tsp mustard seeds and 10 curry leaves. Cook until seeds pop and leaves crisp, about 1 minute.

Step 4

Pour the tempering into the soup and stir. Add a handful of basil leaves and simmer for 1 minute until wilted. Serve hot with crispy fried bread sticks and a lemon wedge.

Step 5

Taste and adjust salt or add a pinch of chilli powder if you like heat. Ladle into bowls and enjoy.