Authentic South Indian Pepper RasamVeg

1

In a bowl, soak the tamarind in lukewarm water and set it aside for 15-20 minutes.

2

In a mortar and pestle, pound the black peppercorns and cumin seeds until coarsely ground.

3

Add the garlic cloves and lightly pound them, keeping them slightly chunky rather than fully mashed.

4

Heat oil in a pan over medium flame. Once hot, add the mustard seeds.

5

When they begin to splutter, add the dry red chillies, asafoetida, and curry leaves.

6

Add the grated tomatoes to the pan and sauté for 4-5 minutes until cooked.

7

Once the tomatoes are ready, stir in the prepared pepper, cumin, and garlic mixture.

8

Rub the soaked tamarind well in the water to extract the flavor. Strain this liquid directly into the pan.

9

Add salt to taste and bring the rasam to a boil. Allow it to simmer for 5-6 minutes.

10

Stir in the jaggery (if using) and sprinkle with fresh chopped coriander leaves. Give it one final boil before turning off the heat.

11

Serve hot as a comforting soup or alongside steamed rice.