rasam reminder

My fave comfort food, best paired with potato roast. Must remember to try this version:
Simple ( no dal) Rasam
Cumin 1 ½ tspCoriander seeds 3/4 tspRed chilli 1Garlic 3 pods crushedBlack peppercorns 3/4 tspTomatoes – 2 ( each cut into 8 pieces)Mustard seeds – 1 tspTamarind ( in the size of one small lime)Curry leaves 5-10nosAsafoetida – 1 pinchJaggery – ¼ tspSalt to tasteOil - 1 ½ tspChopped cilantro 1 tsp
Dry grind Cumin, coriander seeds, black pepper, and chili. Soak tamarind in 1 ½ cups of water. Heat oil in a deep cooking vessel, splutter mustard seeds, add crushed garlic, curry leaves, ground spices, jaggery and Asafoetida. Sauté for a minute, add chopped tomato and stir well to mix. Stir in the tamarind water; add 2 more cups of water. Boil for 8-10 more minutes. Add chopped cilantro. Remove from fire. Keep it warm.