Pepper Rasam

1. Blend all the rasam paste ingredients and make a fine paste by adding a little water. Keep aside.

2. In a pan, heat oil. Add mustard and cumin seeds. Add roughly torn dried red chilli. As mustard and cumin seeds begin to splutter, add asafoetida and curry leaves. For a few seconds, add the prepared rasam paste. Stir quickly and cook on low flame until the paste is cooked well and the raw smell is completely gone.

3. Add the water and mix well. Add tamarind paste, turmeric powder and salt as needed. Mix well. Let the rasam boil on a low/medium flame for 12-15 mins. Taste and check for salt and spices. Add roughly torn (don’t chop) coriander leaves along with stalks. Boil for 5 more minutes and then remove from heat.

4. Serve hot with rice or as a hot spicy pepper soup.