MIRIYALA RASAM (PEPPER RASAM)

Ingredients:
Tamarind -  lemon size
Pepper corns - 2 tsp
Coriander seeds - 2 tsp
Garlic cloves - 4
Salt to taste
Turmeric - 1/4 tsp
Jaggery - small piece
Coriander leaves-  1 tbsp (chopped)

For Talimpu:
Ghee - 2 tsp
Red chillies - 2-3
Fenugreek seeds - 1/8 tsp
Mustard seeds - 1/8 tsp
Cumin seeds - 1/8 tsp
Curry leaves -  few

Method:

• Soak tamarind in hot water and extract juice from it.
• Grind peppercorns, coriander seeds and garlic coarsely.
• Take one liter water and bring to the boil along with tamarind juice.
• When the rasam starts boiling add coarsely ground powder, salt, jaggery and turmeric.
• Boil the rasam in low flame for 7-8 minutes. Add coriander leaves.
• Heat the ghee in kadai, fry all the talimpu ingredients until mustard crackles.
• Pour this over rasam.
• Serve with rice.