A hot cup of pepper rasam for those cold rainy days.
1.In a pan, lightly toast the cumin seeds, pepper and garlic. Once cooled, coarsely crush the same in a mortar-pestle or in a mixer jar.
2.Dissolve the tamarind paste in water and on a medium flame bring this to a boil with the salt and turmeric powder.
3.Once this has simmered for 5 minutes on low flame, and thickened somewhat, add the cumin-pepper-garlic mix. 4.Bring to a simmer on a low flame, until the rasam starts to froth, around 5 minutes or so. Do not boil on a high flame.
5.In a small pan, heat ghee. Temper with the cumin seeds, curry leaves and red chilli. Pour over the rasam and keep the pan closed until ready to serve.