Tomato & ginger rasam

Put the tomatoes, shallot, tamarind and sugar in a large saucepan with 1.5 litres water and bring to the boil. Reduce the heat and simmer for 30 minutes until the tomatoes and shallot have broken down.

Meanwhile, for the tempering, heat the coconut oil or ghee in a frying pan over a medium-low heat, then add the mustard seeds. Once they pop, add the asafoetida, if using, curry leaves, cinnamon, star anise and cumin; fry 1 minute, then add the chillies and ginger and fry until fragrant (2-3 minutes). Sprinkle in the ground coriander, pepper and turmeric; fry 30 seconds. Pour the mixture into the broth to make the rasam and bubble away over a low heat for a further 15 minutes.

Divide the noodles among 4 bowls, pour over the rasam and top with the ginger matchsticks and coriander leaves. Take care to avoid the whole spices.