Vegetable rasam (indian soup)

Ingredients

• 1 (about 100g) carrot - remove skin and cubed
• 2 (about 150g) potatoes - remove skin and cubed
• 2 green chillies - remove seeds and sliced
• 5 shallots - sliced thinly
• 5 garlic - sliced thinly
• 1 (about 80g) tomato - sliced thinly
• 1 1/2 tbsp rasam powder
• 1 tsp black mustard seeds
• 20g (one small ball) tamarind/asam jawa - add some water and extract juice
• 3 sprigs curry leaves - shredded
• 2 stalks sping onions - sliced into long pieces
• 3 tbsp oil
• salt to taste

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Preparation

• Boil the carrots and potatoes with 3/4 liter of water until soft and tender. Remove and keep aside.
  Heat oil and when heated, saute the onions and garlic for a couple of mins.
  Add the rasam powder, tomato and mustard seeds. Keep stirring to mix all in.
  Pour the stock in which the carrots and potatoes were boiled.
  Now, goes in the tamarind juice and salt.
  Simmer until small bubbles appear.
  Add the boiled carrots, potatoes, curry leaves and spring onions.
  Just a good stir and remove from heat.