Pepper Rasam: 8-Min Recipe

High on taste, a cup of Shwetal Rai's tangy, peppery Rasam is a great way to warm up!

Ingredients

• 1 tbsp oil
• 1 tsp jeera or cumin seeds
• 1 tsp rai or mustard seeds
• 2 cups imli or tamarind water (made from soaking a lime-sized ball of tamarind)

Ingredients, continued

• 1 tomato chopped
• 1 tbsp freshly ground garlic
• 1½ tsp black pepper powder
• Salt to taste, about 1½ tsp
• Handful fresh green dhania or coriander or cilantro, chopped

Method

• Heat the oil in a deep saucepan or kadhai over medium heat.
• Add the mustard and the cumin seeds.
• Once they begin to sputter, add the tamarind water and the chopped tomato.

Method, continued

• Next add the garlic, salt, pepper and bring boil for 5-7 minutes.
  Take off heat and garnish with coriander leaves; serves 2-3.

Tips
Enjoy rasam with steamed rice or just as a hot drink!
Consider adding a handful of fresh moringa leaves to the rasam, while it's boling, or a half a cup chopped mulee or white radish (daikin).
Soup up the recipe further, with a little grated ginger, a few pinches rasam powder and add 6-8 curry leaves while seasoning it.