Pepper Rasam

How to Prepare

1. Soak tamarind in 1 cup of warm water for 10 minutes, then extract the juice and set aside.
2. In a mortar and pestle, coarsely crush 2 tablespoons of black peppercorns
3. 1 tablespoon of cumin seeds, and 3-4 garlic cloves.
4. In a pot, add 4 cups of water, tamarind extract
5. 2 chopped tomatoes
6. 1 teaspoon turmeric powder, and salt to taste. Bring to a boil.
7. Add the crushed pepper-cumin-garlic mixture to the boiling water and simmer for 10 minutes until the raw smell disappears.
8. Add 2 cups of cooked and mashed toor dal diluted with 2 cups of water to the pot. Stir well and simmer for 5 minutes. Do not overboil after adding dal.
9. In a small frying pan, heat 2 tablespoons of ghee. Add 1 teaspoon mustard seeds
10. 2 dried red chilies, a pinch of asafoetida, and a few curry leaves. Once mustard seeds splutter, pour this tempering into the rasam.
11. Garnish with 2 tablespoons of chopped coriander leaves and turn off the heat.
12. Serve hot with steamed rice or as a soup.