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Title: Ayurvedic Rasam
Categories: Indian, Soups
Yield: 15 Servings

1 tb Ghee
2 cl Garlic; minced
1 tb Cumin powder
2 tb Coriander powder
1 tb Fennel powder
1 ts Hing (asafoetida)
1 ts Turmeric powder
1 ts Cayenne
1 ts Mustard seeds; up to 2 ts
1 pn Fenugreek
1/2 tb Cinnamon powder
2 tb Tamarind paste -OR-
4 Limes
3 Tomatoes; diced small
1 Onion; minced
12 c Water
Salt; to taste

Lots of ingredients, but easy to make.

First combine all the powdered spices and dry roast until the mix
starts to be fragrant. Mix the tamarind with water and add the
roasted spices, garlic, onions, and tomatoes and bring to a boil. As
soon as the rasam boils, turn the heat down to simmer and cover the
pot. Heat the ghee in a small frying pan and pop the mustard seeds,
then add it to the simmering rasam. Salt to taste. Rasam is done when
the tomatoes are tender. You can add more cayenne if you like, but it
is very tasty without any spicy heat, too.

Recipe FROM: <https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>

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