Ingredients

• 1.5 tbsp - cooked dal
• 8 peppercorn
• 8 curry patta leaves
• 2 tsp - chopped, coriander leaves
• 1 tsp - tamarind paste
• Salt
• 4 peeled garlic cloves
• 1 tsp - ghee
• 1/4 tsp - cumin
• 1/2 tsp - coriander seeds
• Asafetida, a pinch
• 1/8 tsp - mustard seeds
• 1 small red chilli

How to Make Healthy pepper rasam

• Make 300ml dal water with cooked dal, mix tamarind paste and salt, keep it aside.
• Dry fry peppercorns, cumin and coriander seeds and crush them roughly along with garlic.
• Heat ghee, add mustard, curry leaves, turmeric and asafoetida and fry till the seeds splutter.
• Add crushed pepper masala and fry for a few seconds; add the dal water.
• Let it start boiling, then remove from fire.
• Sprinkle coriander leaves and cover with a lid (do not allow to boil well)
• This hot spicy rasam can be served with plain rice or as a soup.