Rasam

As chicken noodle soup is to the American, so is rasam to the Indian.  This broth is served over rice or eaten plain as a "soup".  It is sour and spicy, guaranteed to clear your sinuses.  Reduce pepper and rasam powder as necessary!

1 tablespoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
2 whole red chilis
10 curry leaves
4 cloves garlic, crushed
1 tomato, chopped
6 cups of water
1 teaspoon tamarind paste concentrate
3 teaspoons rasam powder **
1/2 teaspoon black pepper, ground
1/4 cup chopped cilantro
salt

Heat oil.  Add mustard, cumin, fenugreek, red chilis and curry leaves.  When mustard seeds "pop" add the garlic.  Saute for a minute then add tomato.  Saute until tomato breaks down into a paste and add water.  Simmer for about 10 minutes, stir into tamarind paste, rasam powder, black pepper, cilantro and salt, to taste.  Simmer for about 5 minutes, until flavors are combined.

**No rasam powder?  Substitute 1/4 teaspoon turmeric powder, 1 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon chili powder.