Pepper Rasam/ Milagu Rasam

                      This is my favourite rasam. We have it atleast once a week with pappadums and pepper chicken……..

1 tomato, de- skinned and crushed slightly with your hand
8 pods garlic, crushed
1/2 tsp cumin
1 stem curry leaves (I didnt have any)
1 tsp coarsely ground black peppercorns
4 dry red chillies, cut into two
1/4 tsp asafoetida powder
1/4 tsp turmeric powder
1 small lime size tamerind
1 tbsp chopped coriander leaves
salt
oil

• In a bowl soak the tamerind ball in 1 cup of water. keep aside
• Heat 1 tbsp oil in a wok. Add the cumin .
• Add the garlic and curry leaves and saute.
• Add the pepper and tomato.
• Add the chillies and saute for a minute
• Add the turmeric powder and the asafoetida. Add salt.

• Take the juice from the tamerind. strain. pour in the juice. stir.
• Add more water to the tamerind and take a second juice. Add to the pan.
• taste and check the tamerind and salt level.
• DO NOT LET THE WATER BOIL.
• when small bubbles start arising at the corners, switch off the flame.
• Add the coriander leaves and close the pan.