Pepper Garlic Rasam

Tell me please then. Wouldn't all of you Indians agree rasam is forever loved? If you want confirmation and affirmation from me, of course, its a big yes from me to you. In fact, rasam can be daily for us until I usually make rasam in big quantity and store in the fridge. Thereafter, warmed up for the next day's meal or maybe a few days in a row meals. That's why I think all my previous rasam recipes can speak for themselves on their own ( Mor Rasam, Nandu Rasam, Rasam, Egg Rasam & Instant Rasam)? Joining the list now is this Pepper Garlic Rasam. Obviously, what else you want me to say? Pretty much nothing much except I should repeat that rasam is forever appreciated.

Ingredients

1/2 tbsp black pepper seeds

1 tsp cumin seeds

8 garlic 

Tamarind juice - as needed

For tempering

2 sprigs curry leaves 

2 sprigs coriander leaves -sliced thinly

2 sprigs spring onions - sliced thinly

1/2 tsp white ulundu (urad dhal)

1 tbsp ghee or oil

Method

Roughly pound pepper, cumin and garlic.

Add in a pot with 1 litre of water.

Pour tamarind juice and season with salt.

Simmer, just to heat through.

Meanwhile, quickly fry the tempering ingredients. 

Tip into rasam.

Stir and off the heat.