Milagu Rasam / Pepper Rasam

After all rich and delicious Diwali Sweets & Savories here comes the simple, healthy and soothing recipe, Milagu Rasam / Pepper Rasam that is perfect for the Chill Weather now. I make Rasam weekly twice or thrice, since my lil' one prefer rasam and rice for lunch.
Every family has their method of making Rasam / Rasam Powder and this is our version. This Rasam does not require Rasam Powder just a coarsely ground cumin, pepper and garlic is enough. The recipe as follows..

Preparation Time: 10 minutes

Cooking time: 15-20 minutes

Serving - 4, makes about 2 cup Rasam.

Ingredients

1. Tamarind Paste    2 tbsp (diluted with 1/2 cup water)
2. Tomato    2 medium (crushed or blended)
3. Turmeric powder   a small pinch
4. Salt   to taste
5. Pepper  2 tsp (ground coarsely)
6. Curry leaves    1 sprig

To Temper

1. Oil    1-2 tsp
2. Mustard seeds    1/2 tsp
3. Dry Red Chilli    2 no.
4. Hing    a pinch

To Grind Coarsely

1. Cumin seeds    2 tsp
2. Pepper  1 tsp
3. Garlic  2 cloves

Method

• Dilute tamarind paste in water and crush tomato and mix everything together and keep aside.
• In a blender, coarsely grind cumin seeds, pepper and garlic and keep ready.
• Heat oil in a kadai, add the tempering ingredients one by one and stir well then add coarsely ground cumin-pepper-garlic and stir well.
• Then add the tamarind-tomato mixture and add 1 and 1/2 cup water, check salt and sour and add more water if needed.
• Close the kadai with lid and allow the rasam to boil, once it starts boiling add another 2 tsp freshly ground pepper and simmer for few minutes and switch off the stove.
• That's it..Flavorful and spicy Pepper Rasam/Milagu Rasam ready. Serve hot with rice or even serve as a soup. We had it along with Chow Chow Kootu, Drumstick leaves Poriyal & Rice for our lunch.

Notes:
Instead of Tamarind paste, you can also use small lemon sized tamarind ball soaked in warm water for 15 minutes, then extract tamarind juice and use it.
If using store bought Tamarind paste, use only 1 tbsp or less.
For authentic taste and flavor use freshly ground pepper-cumin-garlic. Or use mortar n pestle to pound it,
This rasam should be little thin and clear, if you want can add only 1/2 tsp Rasam powder.