Jeera-pepper Rasam

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings
Ingredients
For The Masala

• 1 tsp ghee
• 1 tsp peppercorns (kalimirch)
• 1 1/2 tsp cumin seeds (jeera)
• 1 1/2 tsp toovar (arhar) dal
• 1 whole dry kashmiri red chilli , broken into pieces
• 1/4 tsp asafoetida (hing)

Other Ingredients

• 2 tsp ghee
• 1 tsp mustard seeds ( rai / sarson)
• 1/2 tsp cumin seeds (jeera)
• 1 whole dry kashmiri red chilli , broken into pieces
• 7 to 8 curry leaves (kadi patta)
• 3 tbsp tamarind (imli) pulp, mixed with 2 cups of water
• salt to taste

Method
For the masala

1. Heat the ghee in a small pan, add all the ingredients and sauté on a slow flame for 4 to 5 minutes or till the flavour releases, while stirring continuously. Keep aside.
2. When cool, blend in a mixer to a fine powder. Keep aside.

How to proceed

1. Heat the ghee in a deep pan and add the mustard seeds.
2. When the seeds crackle, add the cumin seeds, red chillies and curry leaves and sauté on a medium flame for a few seconds.
3. Add the tamarind water and salt, mix well and simmer for 7 to 8 minutes or till the raw smell of tamarind disappears.
4. Add the prepared masala, mix well and simmer for another 2 minutes. Serve hot.