Pepper Rasam

طريقة التحضير

1. 1

   Make the tamarind base

   Simmer the tamarind pulp with the chopped tomatoes and 3 cups water for 10 minutes.

2. 2

   Crush the spices

   Coarsely crush the black pepper and cumin seed using a mortar and pestle.

3. 3

   Add to the base

   Stir the crushed pepper and cumin into the simmering tamarind broth, along with salt, and cook a further 5 minutes.

4. 4

   Temper

   Heat the oil in a small pan, add curry leaves, and fry until they crackle. Pour into the rasam.

5. 5

   Serve

   Garnish with coriander and serve hot, either as a soup or ladled over rice.