Black Pepper Rasam

1. 1
   prep · ~15 min

   Soak the tamarind.

   Soak tamarind in 1 cup warm water for 15 minutes. Squeeze well to extract pulp, then strain and discard solids.

   TIPUse warm water to soften tamarind faster and extract maximum pulp.
2. 2
   prep · ~2 min

   Crush peppercorns and cumin.

   Using a mortar and pestle, coarsely crush black peppercorns and cumin seeds together. Do not powder them — the texture should be grainy.

   TIPPulse in a dry grinder instead of a mortar if you're short on time, but don't over-grind.
3. 3
   simmer · ~10 min

   Simmer the base with tomatoes and crushed spices.

   1.In a deep pan, combine tamarind water, chopped tomato, turmeric powder, salt, crushed pepper-cumin, crushed garlic, and 2 cups water.

   2.Bring to a gentle boil over medium heat.

   3.Reduce heat and simmer until tomatoes are completely soft and raw smell of spices mellows, about 8-10 minutes.

   4.Taste and adjust salt or tamarint tang as needed.

   TIPThe rasam should foam slightly on the surface — that's the sign of a well-simmered rasam.
4. 4
   temper · ~1 min

   Finish with the ghee tempering.

   1.In a small tadka pan, heat 1 tsp ghee over medium heat until shimmering.

   2.Add mustard seeds and wait until they splutter completely.

   3.Add dry red chilies, curry leaves, and a pinch of asafoetida. Fry for 10 seconds until fragrant.

   4.Immediately pour the sizzling tempering over the simmering rasam.

   TIPPour the tempering into the rasam right away for a wonderful aroma that fills the kitchen.
5. 5
   garnish · ~5 min

   Garnish with fresh coriander and serve hot.

   Switch off the flame. Sprinkle chopped cilantro on top, cover and let it rest for 5 minutes to allow the flavors to bloom. Serve warm with steamed rice.

   TIPMosaranna is best enjoyed as a soup first, then mixed with rice — never boiling it after tempering destroys the delicate pepper notes.

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