PEPPER RASAM

INGREDIENTS :-

Tamarind - Small lemon size
Tomatoes - 1
Turmeric powder - 1/2 tsp
Pepper corns - 2 tbsp
Cumin seeds - 1 tbsp
Curry leaves - 1 spirg
Salt to taste
Oil - 1 tbsp
Asafoetida powder  - a pinch
Mustard seeds - 1 tsp
Onion - 1/4 cup
Garlic - 3
Coriander leaves -2 tbsp

METHOD :-

1. Soak tamarind in warm water for 10 mins and squeeze the juice with 1/2 cup of water. If you are using tamarind pulp then dilute with 1/2 cup of water.
2. In a medium size pot, mix the tamarind paste with 2 cups of water, add salt and turmeric powder, chopped tomatoes and bring to a boil.
3. In blender crush the peppercorns, cumin seeds and curry leaves.
4. Add this crushed peppercorn mixture with tamarind water and stir well, cook for  3minutes.
5. Heat oil in a pan and add mustard seeds, when its splutter, add cumin seeds, asafoetida, garlic,onion saute untill the onion turns transparent.
6. Add this to rasam and remove from the heat and garnish chopped cilantro leaves.

Serve hot with rice or drink like a soup and Enjoy!