Ingredients:

• Bowl of water (4 Large cups)
• Two Tomatoes
• 4 Cloves of Garlic
• A little of Ginger
• Fresh ground pepper
• Green chillies around 3
• Spoon of Sugar
• Mustard (for garnishing)
• Cumin seeds (for garnishing)
• Cilantro leaves chopped (for garnishing)
• Curry leaves
• Tamarind
• Salt

Method:

1. Boil the water in medium flame. Add whole tomatoes (ripe) to it and boil until the tomato breaks open. Then add pepper, garlic and ginger and let it boil for 5 mins.
2. Add one spoon of tamarind paste along with sugar and salt (to taste).
3. Allow to boil for 10 mins. In a small pan, add some oil and add mustard seeds and let it pop.
4. Once the popping slows down, add cumin seeds. Empty this into the rasam.
5. Finally garnish the nepatya rasam with cilantro (coriander) and curry leaves. Serve it hot as a soup or serve it as a main dinner item along with white rice.

Recipe courtesy of Vembar Dwarkanath