BLACK PEPPER RASAM

Preparation Method :

• Extract tamarind juice.
• Coarsely ground pepper and jeera with half the curry leaves.
• Mix tamarind juice and salt, and pressure-cook for one whistle.
• Melt ghee and allow mustard seeds to splutter; add the other half of the curry leaves to the mixture.
• Add coarsely ground ingredients with tamarind extract.
• Add a little more water, taste for required salt and cook in medium fire. When the foam appears remove from fire.
• Serve hot.