PEPPER RASAM

INGREDIENTS:

Tamarind	Gooseberry sized ball
Salt	As needed
Turmeric powder	¼ tsp
Toor dal	2 tbsp
Dry red chili	1
Black peppercorns	8-10
Cumin seeds	1 tsp + ½ tsp
Coriander leaves	2 tbsp – chopped
Ghee	1 tbsp
Curry leaf	1 sprig
Mustard seeds	½ tsp
Asafetida	¼ tsp

METHOD:

• Soak the tamarind in warm water for 15 mins and squeeze the pulp from the tamarind. Keep aside.
• In a pan, roast 2 tbsp of toor dal, 1 tsp cumin seeds, 8-10 black peppercorns and dry red chili until the spices are aromatic and dal is slightly brown.
• Remove from heat and let the spices cool down. Grind the spices and dal into a semi-fine powder.
• Cook the tamarind pulp with salt and turmeric powder for 10 mins in a medium flame. Add the spice powder and 1.5 cups of lukewarm water.
• Mix well and cook in lowest heat until the rasam froths. Remove from heat.
• In a tadka pan, heat ghee and add ½ tsp cumin seeds, ½ tsp mustard seeds, curry leaves and asafetida. As the seeds splutter, add the tadka to the rasam.
• Garnish the rasam with coriander leaves and enjoy hot!