Pepper Garlic Rasam

Summer season started and my hubby started to have more juices/cold drinks for his thirst...

When there is a season change and intake of cold juices are more obviously one would get attacked by dangerous 'cold'. This rasam is idle recipe for cold and can be done quickly. It would be too good to have in cold weather.

This drooling rasam can be had with hot rice and papad. I like rasam a lot hence always would try varieties of rasam in home. During weekend it becomes one of our default dish and each time hubby expects a different one.

Ingredients:

1 1/2 tbs Pepper
1 tbs Jeera
1 Red Chilli
6 Garlic pods
1 gooseberry sized Tamrind
1/4 tsp Turmeric powder (Optional)
Required Kothamali
Required Salt

To Temper:

1 tsp ghee
1 tsp Mustard
1 tsp Jeera
Pinch Asafetida

Method:

• Soak tamarind and extract the juice and keep it aside
• Coarsely crush the red chilli, pepper and jeera together. Roughly crush the garlic too.
  
• In a kadai add the temper ingredients. After that add garlic and little of the red chilli. pepper, jeera mixture.
• Add the tamrind extract to the kadai and turmeric.
• After it boils add the remaining pepper jeera mixture and salt. Do not allow it to boil. Switch off the gas soon.
• Cut the kothamali and add them to the rasam.

Yummy and easy rasam ready to be served...