Pepper Rasam

For generations we have been making Rasam this simple way. Actually its very easy and hardly takes any time. For every Tamil household, its pretty much a must as a final course. Since my dad hates tamarind, my mom often used to skip this but in my grandmom's place or my K Aunty's place, Rasam is like water; there is no way a day goes by without having Rasam. Even though she was very busy all the time caring for her inlaws, a very demanding son and a super demanding career, she never skipped making Rasam, not even a single day. She used to take a small stone pestle and while coarsely mashing the spices, she used to heat up the pan for making Rasam. In like 5 mins, Rasam is done!!
Rasam aids in digestion. So, if you want you can even drink this steaming hot in a cup. Below Ingredients would serve 2.

Ingredients:
Tamarind pulp: 1 tbsp
Water: 3 cups
Tomato: 1 ripe, medium, mashed with hand
Garlic cloves: 3, mashed
Coriander leaves: handful, coarsely chopped
Cumin/jeera powder: 2 tsp (if possible, freshly grounded)
Pepper powder: 1 tsp (if possible, freshly grounded)
Turmeric: just a pinch
Salt: 1 tsp or as needed per your taste

Mix the above all in a bowl one by one and keep aside. At this stage, you can also check if the salt is sufficient and also check if the sourness from tamarind pulp is sufficient.

Tadka/Tempering:
Oil: 1 tsp
Mustard seed: 1 tsp
Jeera/cumin: 1 tsp
Asafitida/hing: a small pinch
Curry eaves: 1 string
Red chilies: 1 broken into 2 pieces

Heat oil in a pot and add mustard seeds and when they start to dance around add cumin seeds, red chili and hing followed by curry leaves. Now add the water mixture you have prepared in the above step.
Reduce the flame to medium and keep an eye on Rasam. Switch off the stove when you see the foam forming in Rasam, about to boil in a minute (Like shown in the picture). The best tasting Rasams are never allowed to boil. Remove the pot from the stove and cover it for about 10. Serve hot with rice, mango pickle and papad...emmmm bliss!