1 fresh hot green chili pepper cut into small pieces
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 teaspoons salt
2 teaspoons canola oil
1/4 teaspoon black mustard seeds
2 red chili peppers
Steps:
Puree the quartered tomato with the garlic in a blender of food processor Set aside
Bring the water to a boil in a medium saucepan Add the chopped tomato the ginger cilantro and green chile Turn the heat down and simmer 3 minutes
Add the tomato-garlic puree the curry or rasam powder cumin black pepper and salt and simmer 5 minutes
For the tempering oil
Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat Cover the mustard seeds splatter and pop and cook until you hear the mustard seeds crackle 1 to 2 minutes Add the chiles and cook uncovered stirring until they start to brown about 30 seconds Pour immediately into the soup and stir Serve hot
