Pepper Rasam

During my college days, I prefer to have dhal and rasam rice to sambar rice. Even if my mum makes other rice she needs to cook white rice and rasam for me.  But after marriage Rasam becomes only weekend pleasure.. For the kids it is only when they are sick. Most of the time I do Dhal Rasam. But today both of my kids were down with running nose so I wanted to dry pepper rasam. These days just plain rasam with papad will do for me (don't even need rice)
1 lemon-sized ball of tamarind
5 cloves of garlic, peeled and slightly crushed 

1 generous pinch of hing / asafoetida 
1/4 teaspoon of turmeric powder

1/4 teaspoon of mustard seeds 
Salt to taste 
2 dry red chillies
1 teaspoon of channa dal / Bengal Gram Dhal
1 teaspoon of toor dhal
1 1/2 teaspoon of coriander seeds

1/2 teaspoon cumin seeds
1 tablespoon of black peppercorns
A few curry leaves (Wash, dry and roast it in Microwave. Powder it using  blender)

Oil - 3 teaspoon
Curry leaves - 10 (for seasoning)


Heat the Kada and add 1 teaspoon of oil and add Coriander Seeds fry till raw smell goes off. Add Bengal Gram Dhal, Toor Dhal fry till it is brown. Add Cumin Seeds, Chilli, cumin seeds and fry for 30 sec. Switch it off. Add roasted Curry leaves to this(I had this powder so I have added to the masala powder in the end and just run the mixie for 2 sec).

Soak the tamarind in a cup of warm water, Extract juice and discard pulp. 
Heat rest of the oil in the kada, When oil is hot add mustard seeds and when it start to splutter add curry leaves, asafoetida and fry for 10 sec. Add Crushed Garlic and fry for few mins (1 - 2 mins).

Add 2 Cup of water (can use cooked dhal water if you have), Turmeric powder and some salt. Bring to a boil. 

Add Tamarind extract and boil it for another 2-3 mins
Add the ground spice powder. You can add little by little and so that you can adjust the spice powder to you taste
Boil this mixture for about 10 mins until the raw smell leaves the tamarind mixture. 
Switch it off and enjoy it hot