Pepper Rasam

1 small tomato, chopped into small cubes
1 1/2 tsp peppercorns
1 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
2 tsp thick tamarind juice
1/2 tsp sugar or jaggery water
1 tsp chopped coriander leaves
A pinch of hing(asoefetida)
Salt to taste
2 tsp ghee(clarified butter)
6 cups of water



Powder the peppercorns in a peppermill or coffee grinder to get a very coarse powder. Mix together the water, tomato, pepper,salt sugar(jaggery) and tamarind juice. Bring it to a boil on a low flame. Season with mustard, hing, curry leaves and cumin in ghee. Garnish with chopped coriander. Eat when hot with plain rice.