Kurumulaku rasam / black pepper soup

Name: Kurumulaku rasam / black pepper soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: En
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; Asafoetida powder/Kaayam :1/4 teaspoon; Mustard seeds :1 teaspoon; Curry leaves :a sprig; Shallots :5-7 (finely sliced); Coriander leaves :2 tablespoons

Main Dish

Very Easy

35 min

Preparation

Preparation15 min

Cook time20 min

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.