Garlic Black Pepper Rasam

Until now I was making and enjoying sambhar only for my south Indian dishes. But when I saw nice rasam recipes prepared by my fellow bloggers, I was also tempted to make it. It was perfect for cold weather and our bad throat also. I made this before also but that time didn't took any pictures so next time when I made it , I make sure to share it with you all so you can also enjoy it. It is very simple yet spicy and flavorful too. If you are feeling down with fever or have a cold , this is a perfect remedy. I just had one bowl of hot steamy rasam and my sinus open up and cold was gone instantly what antibiotic didn't do , this rasam did it. This is my version , I am pretty sure, its not authentic way to make it so all suggestions are welcome.

Ingredients :

5-6 cloves of garlic
15-20 black peppercorns
1 tsp. Jeera / cumin seeds
1 tbsp. tamarind paste
salt to taste
fresh coriander leaves chopped for garnish


To temper :

1 tsp. oil
1 tsp. mustard seeds
few curry leaves
1 green chili slit
1 dry red chili
pinch of hing
1 tomato chopped (big or small your choice)

Method:

In a pastel , crushed garlic and peppercorn, jeera along with little bit of salt. Adding salt it will be easier to crush it. You can use mixer too but I like chunky.

Add tamarind paste in 1.5 cups of hot water and mix it and keep it aside. You can make fresh too but I always use paste.
Heat a pan , add oil and add one by one ingredients mentioned in "To temper".
Cook till tomatoes are little cooked but not mushy.
Add crushed garlic mixture and cook for 1 minute.
Add tamarind water and 1.2 cup more water.
Cook till you get froth on top.
Adjust salt in it.
When its start to boil, add coriander leaves and cook for 2 minutes only.
Serve hot as it is or plain rice or dosa or any south Indian delicacy.

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