Ingredients

• peppercorns - 10.
• Urad dal - 1/2 tsp.
• Channa dhal - 1/2 tsp.
• Dry coconut - 1 tsp.
• Dhaniya - 1.5 tsp.
• Cumin seeds - 1/2 tsp.
• Tamarind lemon size.
• Jaggary - lemon size.
• Water - 1 litre.
• ghee - 1 tsp.
• Garlic - 1 to 2 cloves.

How to Make Spicy pepper Rasam

• To the tamarind water add jaggery, mix well to dissolve, then boil.
• Meanwhile fry all the other items in a little ghee for 3-4 minutes.
• Grind this to a fine paste, adding a little water.
• Add this paste to the tamarind-jaggery water and boil it well.
• At the end, add vagranne (tadka) with remaining ghee and curry leaves.
• This tastes good with rice and to drink as a soup.