Kothamalli Rasam with Garlic/Cilantro Rasam/Spicy Cilantro Soup

Ingredients:

Cilantro/Coriander leaves - 10, with stems crushed

Tomatoes - 2 medium, chopped or grind to a paste

Tamarind Paste - 1 tsp

Rasam Powder - 1/2 tbspn

Turmeric Powder - 1/4 tsp

Salt to taste

To crush or grind coarsely;

Cumin seeds/Jeera - 1 tbspn

Pepper Corns - 1/2 tbspn

Garlic - 4-5 cloves

Cilantro - 10, with stems

To Temper;

Oil -1 tsp

Mustard Seeds - 1/2 tsp

Hing - 1/4 tsp

Dry Red chili - 2 Nos, broken

Method:

Wash Cilantro/Kothamalli in running water, drain it. Keep it aside.

In a blender, add cumin seeds, pepper corns, garlic and cilantro, pulse it for few seconds and keep ready.

Heat oil in a kadai/sauce pan, add the tempering ingredients. Let the mustard seeds splutter.

Then add crushed cilantro-garlic mixture and fry well for 1-2 minutes. Now add 1/2 cup of water and bring it to a boil. Once it starts boiling add tamarind paste, tomato and enough salt and give it a stir.

Then add rasam powder and mix well and cook covered in medium heat.

When the rasam starts to boil, add the remaining chopped and crushed cilantro leaves & stems and again close it with a lid.

Switch off the stove when the rasam starts boiling and keep covered in the stove itself for 4-5 minutes.

Serve the Rasam with rice or serve it as a Soup!

Inspired from here