2 cups tomato soup
6-7 peppercorns
1 tsp cumin seeds
1 sprig curry leaves
1 sprig mint leaves
2 red chilies
1 marble sized piece jaggery
1 sprig coriander leaves
1" piece tamarind
4 cups water
2 tbsp oil
Salt to taste

Spicy Rasam

1. Roast the peppercorns and cumin seeds for few minutes and blend them to a fine powder. Add this powder to the soup.
2. Add water, mint and coriander leaves to the soup and bring to a boil on medium heat.
3. Then add tamarind water, jaggery, salt and boil for another few minutes.
4. In a separate pan, heat oil and season with cumin seeds, curry leaves, red chilies and when they splutter add to the rasam and remove from heat.
5. Serve with rice and papad.