Black Pepper Rasam Recipe

• 3 cups Water
• 1 small lemon-size Tamarind
• 1 medium-size Tomato
• Salt to taste
• Oil for seasoning
• 1 tsp Mustard Seeds
• 1 tsp Fenugreek Seeds
• 2 red Chillies (halved)
• a Pinch Asafoetida
• 1 small bunch Fresh Coriander Leaves
• Curry Leaves
• 1 tsp Turmeric Powder
  
  For Rasam Powder
• 1 tsp Black Pepper
• 2 tsp Dry Coriander Seeds
• 1 1/2 tsp Cumin Seeds
• 2 tsp Red Gram
• 1 Red Chili

• Grind rasam powder with all the ingredients.
• Take a sauce pan, heat oil in it for 2 mins. Put mustard seeds, fenugreek seeds, Asafoetida and red chillies in oil. Fry till mustard splutters then add water to it. Add tamarind and salt.
• Add chopped tomato, fresh coriander leaves, curry leaves, turmeric, and 2 tsp rasam powder to it.
• Allow it boil thoroughly (about 8 mins). Remove from the flame and serve hot with rice.