Ingredients
1.Tamarind - one lemon size
2.Tomato - 1
3.Garlic pods - 3
4.Asafoetida – A Pinch
5.Curry leaves - few
6.Coriander leaves
7.Red Chilli -1
8.Salt
9.Oil – 1 tbsp
10.Turmeric powder - 1/4 tsp
For the rasam powder
1.Pepper corn - 1 tsp
2.Cumin seeds - 1/2 tsp
3.Coriander seeds - 1 tsp
4.Urad dal - 1 tsp
For seasoning
1.Mustard seed - 1/2 tsp
2.Cumin seed - 1/2 tsp
Preparation
1.Dry roast whole black pepper cumin seeds,coriander seed,urad dal and grind in to a fine powder and store in an air tight container. This will stay for 1 week.
2.Soak the tamarind in water and take the pulp out from it and keep it aside.
3.Cut the tomato in pieces and it to the tamarind pulp ,add turmeric powder,salt ,Asafotida, to it.Add water if it is necessary.Bring it to boil.
4.Then and coriander leaves,Rasam powder and crushed garlic and red chilli and boil for 5 more mins.
5. Heat oil in a pan and splutter the mustard seeds then add cumin seeds, curry leaves and add this to pepper rasam .Pepper rasam is ready to be served.
