Tomato Rasam Soup

Ingredients:

• 2 medium tomatoes one quartered and one chopped
• 1 garlic clove
• 4 cups water
• 2 teaspoons minced fresh ginger
• 1/4 cup chopped fresh coriander
• 1 fresh hot green chili pepper cut into small pieces
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 2 teaspoons salt
• 2 teaspoons canola oil
• 1/4 teaspoon black mustard seeds
• 2 red chili peppers

Steps:

• Puree the quartered tomato with the garlic in a blender of food processor Set aside
• Bring the water to a boil in a medium saucepan Add the chopped tomato the ginger cilantro and green chile Turn the heat down and simmer 3 minutes
• Add the tomato-garlic puree the curry or rasam powder cumin black pepper and salt and simmer 5 minutes
• For the tempering oil
• Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat Cover the mustard seeds splatter and pop and cook until you hear the mustard seeds crackle 1 to 2 minutes Add the chiles and cook uncovered stirring until they start to brown about 30 seconds Pour immediately into the soup and stir Serve hot