Kurumulaku rasam / black pepper soup

Ingredients

• Tamarind/Puli : Small lemon size or 1tbsp pulp
• Tomatoes :2 nos (medium,roughly chopped)
• Turmeric powder :1/2 teaspoon
• Black peppercorns/Kurumulaku :2 tablespoons
• Cumin seeds/Jeerakam:1 tablespoon
• Curry leaves :1 spirg
• Salt to taste
• Oil :1 tablespoon

For Tempering:

• Asafoetida powder/Kaayam :1/4 teaspoon
• Mustard seeds :1 teaspoon
• Curry leaves :a sprig
• Shallots :5-7 (finely sliced)
• Coriander leaves :2 tablespoons

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Preparation

• Soak tamarind in warm water for 10-15 minutes and squeeze the juice with 1/2 cup of water. If you are using tamarind pulp then dilute with 1/2 cup of water.
• In a medium size pot, mix the tamarind paste with 2 cups of water,add salt and turmeric powder,chopped tomatoes and bring to a boil.Simmer for about 10 minutes.
• In blender crush the peppercorns,cumin seeds and curry leaves.
• Add this crushed peppercorn mixture with tamarind water and stir well, cook for 2-3minutes.
  
• Heat oil in a pan and add mustard seeds,when its splutter,add cumin seeds, asafoetida, shallots and curry leaves saute untill the shallots turns to brown colour.
• Add this to rasam and remove from the heat and garnish chopped cilantro leaves.
• Serve hot or warm with rice and fried pappada or drink like a soup.

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