Soup

Spicy tomato rasam soup
1. 

12 medium tomatoes, quartered
3 garlic cloves
2.5cm root ginger, peeled and sliced
100g tamarind puree (try Bart)
coriander, a small bunch finely chopped
1 medium green chilli, slit lengthways
1 tsp turmeric powder
Half tsp ground coriander
vegetable oil
1 tsp mustard seeds
3 small dried red chillies, crushed or a pinch of chilli flakes
Half tsp cumin seeds

Put the tomatoes, garlic and ginger in a blender with 200ml water and process for a minute or until smooth. Pour into a large saucepan and add the tamarind, fresh coriander green chilli, turmeric, ground coriander and season. Bring to a boil and cook on a medium heat tor 25 minutes. If it's too thick, add a little more water

Heat 3 tbsp oil in a small frying pan. Add the mustard seeds and when they begin to pop, add the red chillies and cumin. Fry for 10 seconds then remove from heat. Pour the soup into bowls and spoon the spice oil over each. Serve with fresh coriander leaves and naan bread.

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