Pepper Rasam Recipe

• 1-1/2 tsp Peppercorns
• 1 Small tomato, cut into small cubes
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 Sprig curry leaves
• 2 tsp Thick tamarind juice
• 1/2 tsp Sugar
• 1 tsp Chopped coriander leaves
• A pinch of hing
• Salt to taste
• 2 tsp Ghee
• 6 Cups of water

• Grind the peppercorns to get a soft powder.
• Combine it with water, tomato, salt, tamarind juice and sugar.
• Put it over low heat and bring it to a boil.
• Take a pan and heat ghee in it, fry mustard, hing, curry leaves and cumin.
• Add rasam to it.
• Now garnish Pepper Rasam with chopped coriander and serve it.