How to make Pepper Rasam aka Milagu Rasam

Rasam is another one of  those recipes that I make often during Winter. With the flu virus doing the rounds in our home, I make pepper rasam almost everyday! Served with piping hot rice, scrambled eggs and papadam, it is one of our favourite comfort food  .
Sometimes I just like to drink it as it is so soothing to the throat.Trust me,it really is simple yet wonderful cure for cold and chest congestion.
Even though there are so many varieties of Rasam, I make milagu rasam or Pepper Rasam often because of how easy it is to make.
In traditional tamil feast, rasam was often served after Sambar a lentil based vegetable stew , to aid with digestion .My dad often said that to earn the title of a good cook , one had to first learn to make a good rasam.  For according to him, getting the flavours right for this very simple dish was an art in itself.
 Ingredients to serve 4
Method
To grind Coarsely
1 1/2 tsp whole black pepper
1 tsp cumin seeds
3 cloves garlic
To season
1 tsp ghee/oil,
1/4 tsp asafoetida
1/4 tsp mustard seeds
2 dry red chillies
Curry Leaves
1 small tomato.
a gooseberry size of tamarind
Coriander Leaves a few sprigs (torn with hands not chopped)
Water
Preparation
Soak Tamarind in 1 cup of hot water for about five minutes and take out the pulp. Keep aside.
Take a cup of water in a bowl,Cut Tomato into four pieces , add salt, microwave on high for one minute. Mash the boiled tomato roughly and Keep aside
Mix the tamarind pulp water ,boiled mashed tomato water and the coarsely ground mixture. Add one more cup of water. Keep aside.
In a sauce pan heat oil/ghee, add mustard seeds, asafoetida ,dry chillies and curry leaves. Let it splatter, Now add the pepper water to it. Keep on the stove until just before it starts to boil.Do not allow to boil.
In the serving bowl, add the coriander leaves,salt to taste. Pour in the Pepper rasam over the coriander leaves and salt into the bowl.Serve hot with rice or drink as soup.

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