Pick 'N' Cook

PEPPER RASAM

INGREDIENTS

• Oil - 1 tsp
• Asafoetida a pinch
• Mustard - 1/2 tsp
• Urad dal - 1/2 tsp
• Green chillies - 1
• Dry red chillies - 1
• Cumin seeds - 1 tsp 
• Turmeric a pinch
• Curry leaves - 1 pinnate
• Coriander leaves - few
• Tamarind - 1 (lemon size)
• Tomato - 1

For Grinding(1)

• Pepper corns - 1 tsp
• Cumin seeds - 1 tsp 
• Fennel seeds a pinch

For Grinding(2)

• Small onion - 1 
• Garlic - 4 cloves
• Curry leaves - 1 pinnate

METHOD

1. Grind the ingredients mentioned under For Grinding(1) and (2) into a coarse mixture. Don't make it finest.
   
2. Dilute tamarind and tomato in hot water.
3. Add a pinch of turmeric.
4. Add the grounded pastes to it.
5. Add needed salt to it and keep aside.
   
6. Heat oil in a pan crackle mustard.
   
7. Add cumin, urad dal, asafoetida, curry leaves.
   
8. Now add the mixture of tamarind, tomato, turmeric, grounded paste which set aside to the pan and remove the pan from flame before the bubble comes(simple simmering).
   
9. In another bown take finely chopped coriander leaves and curry leaves, mash well together.
   
10. Now, pour the mixture in the pan to the bowl which contains mashed coriander and curry leaves, serve.