1/2tbspSeedless Tamarindsoaked in 1/2 cup of warm water
1NoTomato Finely Chopped
3tbspCoriander leavesFinely Chopped
1.5CupWateror, as required
SaltTo Tastes
To Grind
8ClovesGarlic
1/2tbspPepper(Kali Mirch)
3NoDry red chillies
1/2tbspCumin Seeds(Jeera)
To Temper
1tspMustard Seeds(Sarson)
10NoCurry Leaves
1/2tspTurmeric Powder
1/4tspAsafoetida(Hing)
1tbspVegetable Oil
Instructions
Soak tamarind in warm water for about 15-20 minutes.
Squeeze the soaked tamarind to get the pulp.
Strain the tamarind pulp and set aside.
Now grind garlic, red chilies, black pepper and cumin seeds coarsely and set aside.
Heat oil in a pan.
Add mustard seeds, when the seeds starts crackle add curry leaves, turmeric powder and asafoetida.
Saute for a minute and then add chopped coriander leaves and the ground mixture.
Saute for few minutes and then add chopped tomatoes and salt.
Stir and saute for 3 - 4 minutes again.
Then add tamarind pulp and water as per the requirement and mix well.
Let the rasam simmer on a low flame.
Let it simmer for about 15 minutes uncovered or until tomatoes gets mushy and the raw taste of tamarind goes properly.
Serve the spicy pepper rasam hot, along with plain rice, sambar and with some side dish.
It can be served as a beverage as well.
Notes
As per your preferences you can adjust the consistency of rasam, by adding more or less water. If you find that the spice is less then you can add more pepper powder. If you want you can add powdered pepper as well.(I prefer using freshly crushed pepper as it gives a good aroma and taste) Do not boil rasam for long time. Just bring it to boil. If you want you can crush 2-3 garlic pods with skin and add it to the rasam at last as it gives a nice flavor to rasam. It tastes great when it is hot.