Jeeraga rasam (cumin rasam)

Soak the tamarind in two cups of warm water, extract the pulp and strain it.

Dry-roast the cumin seeds and peppercorns for a few seconds until fragrant, then grind to a coarse powder.

Add the tomato, turmeric and salt to the tamarind water and simmer for 8-10 minutes until the tomato collapses.

Stir in the ground cumin and pepper and simmer for two more minutes, then take the pan off the heat.

Heat the ghee, pop the mustard seeds, add the curry leaves and pour the tempering into the rasam.

Finish with the chopped coriander and serve with rice, or drink it hot from a mug.