Pepper Rasam/Menasina Saaru

Ingredients:

Black pepper (kalu menasu) 2 tsp
Chana dal ½ tsp
Urad dal ½ tsp
Coriander seeds ½ tsp
Cumin seeds ½ tsp
Black Cumin seeds (Kala Jeera) ½ tsp
Tamarind grape size
Grated coconut 2 tsp
Mustard ¼ tsp
Asafoetida pinch
Curry leaves 1 strand
Garlic 2 cloves
Ghee 1-2 tsp
Salt

Method:

1. Dry roast urad dal, chana dal, black pepper, coriander seeds, cumin seeds, black cumin seeds separately in medium heat.

2. Crush the roasted ingredients.

3. Put the crushed ingredients, tamarind, coconut, garlic and little water in a blender and blend it into thin paste.

4. Pour the ground paste into a vessel. Add about 1-2 cups of water, little salt and let it boil.

5. Heat ghee in a frying pan, add mustard, asafoetida and curry leaves. Pour the seasoning over the pepper rasam and cover the lid. Remove from heat.

Pepper rasam is ready to serve.

Note: Pepper rasam is good for cold and cough. It goes well with rice.