Pepper Rasam

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Recipe

Ingredients

	1 tablespoon	Black Peppercorn
	1 tablespoon	Coriander Seed
	1 teaspoon	Cumin , seeds
	2 tablespoons	Toor Dal
	1 teaspoon	Ghee
	1 teaspoon	Mustard Seed
	1 pinch	Asafoetida
	1 sprig	Curry Leaf
	2 cups	Water
	1 medium	Tomato , chopped
	1	Tamarind , small lemon-sized ball
	—	Salt , to taste
	—	Cilantro , for garnish

Instructions

1. 1 Dry roast the black peppercorns, coriander seeds, cumin seeds, and toor dal in a pan until aromatic.
2. 2 Allow the roasted spices to cool, then grind them into a coarse powder.
3. 3 Heat ghee in a pot, add mustard seeds, and let them splutter.
4. 4 Add asafoetida and curry leaves to the pot, sauté briefly.
5. 5 Add the chopped tomato to the pot and cook until it softens.
6. 6 Mix the tamarind in 2 cups of water, extract the juice, and add it to the pot.
7. 7 Add the ground spice powder and salt to the pot, stir well.
8. 8 Bring the mixture to a boil, then simmer for 10-15 minutes.
9. 9 Garnish with coriander leaves before serving.