Kachampuli Rasam

Coorgi sour pepper water — a very thin, intensely sour and peppery broth made by diluting kachampuli with water and boiling it with black pepper, cumin, curry leaves, and garlic. Drunk as a digestive at the end of a meal or eaten poured over rice. The kachampuli gives it a more complex, almost fruity tartness distinct from tamarind-based rasam.