Ingredients

• Black pepper - 1 tsp.
• Jeera - 1 tsp.
• Turmeric Powder - 1/2 tsp.
• Tamarind - 1 small lemon size.
• Salt as required.
• Mustard seeds - 1/2 tsp.
• Asafoetida - a pinch.
• Curry Leaves - a few.
• oil or ghee - 2 tsp.

How to Make Plain pepper Rasam

• Soak the tamarind in a little water and make juice.
• Grind pepper and jeera together into a dry powder in a mixie.
• Put the tamarind juice in a vessel and heat it.
• Add asafoetida and turmeric powder and allow the mixture to boil.
• Add the pepper and jeera powder at the boiled stage and remove from the flame immediately.
• Add curry leaves.
• In a small frying pan, season mustard seeds in oil or ghee and add to the rasam.
• Cover the vessel with lid so that the fragrance of pepper remains until serving.
• Serve rasam with hot rice.