Simple Pepper Rasam with pleasant aroma

• Take 3 cups of tamarind extract (prepared out of a lemon sized ball of tamarind and water) in a vessel.
• Add 2 tsp of pepper powder, 2 tsp of cumin seed powder, 1 tsp turmeric powder, 4 cloves of smashed garlic and salt to it.
• Squeeze a tomato and mix with the liquid.
• Add a cup chopped coriander/cilantro leaves and keep aside.
• Keep a sauce pot on the stove and add 2 tsp of oil.
• Heat it under medium flame.
• Add 1 tsp of mustard, 1 tsp of cumin seeds, 1 red chilly, a pinch of asafetida, and a few curry leaves one by one.
• When the mustard starts popping, add the tamarind extract mixture.
• Reduce the flame to low.
• At the initial stage of boiling, and appearance of foam, switch off the stove and cover the sause pot using a lid.
• Serve hot this tasty rasam having great aroma with cooked rice.
  
  Glossary
  Tamarind - Imli / Imly / Puli
  Pepper – Kali mirch / Milagu
  Cumin seed - Jeera / Jeeragam
  Turmeric – Haldi / Manjal
  Garlic – Lasoon / Poondu
  Coriander leaves – Dhania pattha / Kotthu malli thazhai
  Mustard – Rai / Kadugu
  Asafetida – hing / PerungayamCurry leaves – Kary patha / Kariveppilai
  Sauce pot - kadhai / Iruppuchchatti