Ingredients

• 1 small lemon size - tamarind
• 2 tsp - salt
• 1/4 tsp - asafetida
• Curry leaves, a few
• For the masala (coarsely grind without roasting):
• 1 tbsp - pepper
• 1 tbsp - cumin seeds
• 1 tbsp - coriander seeds
• 1 tbsp - Bengal gram dal
• For the seasoning:
• 1 tsp - ghee
• 1/4 tsp - mustard seeds

How to Make Easy Pepper rasam

• Soak tamarind in warm water and extract the juice. Add salt, asafoetida and curry leaves. Boil until the raw smell disappears.
• Grind the ingredients for masala into a slightly coarse powder.
• Add the powder and add water immediately to make one litre of rasam.
• Let the rasam cook on low flame.
• Cover it with a lid to preserve flavour.
• Stir once in a while.
• Switch off flame when the rasam is just about to boil.
• Heat ghee and add mustard seeds, and add the seasoning to the rasam once the mustard splutters.
• Recipe courtesy: Chitra Amma's Kitchen
• http://chitra-ammas-kitchen.blogspot.in/