Rassam spicy tomato soup

Directions

• We need to soak the tamarind first. So take a cup of warm water and soak the tamarind in it , this will make the tamarind softer and then you can remove the pulp and get the extract.
• Now, wash and cut the tomatoes. Make sure that you remove the eye of the tomatoes and the green part. Put these diced tomatoes in a blender and blend it into a fine puree.
• Now take a pot and heat about two tablespoons of oil.  Add one teaspoon of black mustard seeds and  two whole red chillies. Allow the Mustard seeds to sputter and then, add 1 tablespoon of chopped ginger and 1 tablespoon of garlic. If you want the garlic flavor to be stronger than you can even crush it.
• Add curry leaves now. It can be fresh curry leaf or even dried ones whatever you have available.
• Let it cook for about a minute and then add a quarter teaspoon of  Asafoetida or Hing. And in just about 5 seconds the strong pungent aroma of Asafoetida will mellow down.
• Add tomato puree to the pot now and mix all the ingredients nicely. 
• Now it is time to add the tamarind extract. So take the bowl in which you had soaked the tamarind, squeeze the pulp and the juices will come out. Add this extract to the soup.
• Adding ground chili is optional so if you like it hot, then add 1 teaspoon or less of ground red chili. About a teaspoon of salt and stir the contents once again. 
• Cook for about 3 to 4 minutes and check if you want to make the soup thinner and more sour.
• Bring this soup to a boil, and in about 5 to 7 minutes the soup should be ready to be served.