Black Pepper Rasam - I

Ingredients:

1. Coriander seeds - 5 tbsp
2. Black pepper corns - 1 tbsp
3. Cumin seeds - 1 tbsp
4. Red Chilly - 1
5. Turmeric powder - a pinch
6. Asafoetida - a pinch
7. Fresh garlic pods - 7
8. Curry leaves - 1 sprig
9. Tamarind paste - to taste
10. Tomato paste - to taste
11. Salt - to taste
12. Coriander leaves chopped - 3 tsp
13. For Tampering:
1. Oil - 3 tsp
2. Mustard seeds - 1 tsp
3. Red chilly - 1

Cooking Procedure

1. First, in a mixie jar, add coriander seeds, black pepper corns, cumin seeds, red chilly, turmeric powder, asafoetida, powder it nicely.
2. To this add fresh garlic pods, curry leaves, tamarind paste, tomato paste, grind it once again to a fine paste.
3. Now, add water and grind it once again.
4. Add this mixture to a big sauce pan and add lots of water, that is chaaru / rasam consistency, check for sourness and salt. At this time, you can adjust sourness by adding more tamarind and tomato.
5. Boil everything.
6. Once it starts to boil , add tampering and chopped coriander leaves.

Kitchen secrets:

• Enjoy with white rice. 
• Secret is, cook white rice with little more water than usual. That is little mushy. So that this chaaru / rasam mixes very well with the rice.

Suggestions:

• Can even drink a glass of this, steaming hot, to control the cold and chest congestion.