Pepper Jeera Rasam

Ingredients

2 fully riped tomatoes

1 tsp red chilli powder

2 tsp jeera/cumin pdr

1 tsp pepper pdr

1/2 tsp tamarind pulp

Jaggery to taste

Salt to taste

Chopped coriander leaves

For the tempering:

2 tsp oil

Curry leaves

1 tsp mustard

1 tsp jeera

1/2 tsp turmeric pdr

Pinch of hing

Procedure

• In a pan heat oil, add mustard, once it starts crackling add curry leaves,hing, turmeric powder, jeera and fry for a second

• Add finely chopped tomatoes and fry until they turn mushy

• Add jeera, pepper and chilli powders,2 cups water, salt, jaggery, tamarind and let it boil

• Turn off the flame and temper with the ingredients mentioned

• Garnish with the chopped coriander leaves, serve hot with rice and papad.