Ingredients

• 1tsp-ghee.
• 2-red chillies.
• 1 tsp- tuvar dal.
• 1 tsp- jeera.
• 8 -10-pepper.
• 1 pinch-haldi powder.
• 1- medium sized tomato.
• 1 tsp- imli paste.
• 1 tsp-ghee.
• 1tsp- mustard seeds.
• 1/2 tsp- jeera.
• a few curry leaves and coriander leaves for tadka.
• salt.

How to Make pepper Rasam

• Heat kadhai. Add ghee and fry tuvar dal, chillies, pepper and jeera till dal is golden brown.
• Cool and grind in a mixer with tomatoes.
• In a vessel, add 1 glass water and add this paste, 1 tsp imli paste and salt and boil for ten minutes.
• Now, add 1 glass of water and when bubbles begin to appear, remove from flame.
• Heat a kadhai for tempering.
• Add ghee. When its hot, add mustard seeds, jeera and curry leaves. When they splutter, add to hot rasam.
• Garnish with coriander leaves. This can be had with plain cooked rice or as an appetiser.