Simple Pepper Rasam (no dal)

This is a simple pepper rasam recipe which does not use dal. It uniquely incorporates sambar powder, enhancing the flavor profile.

Ingredients

1 unit/count Tamarind paste (Keep lemon-sized tamarind in hot water for 15 minutes.)
8 unit/count Curry leaves
1 pinch Salt
1 tsp Turmeric
0.25 bunch Coriander leaves
2 tsp Sambar powder
3 unit/count Tomatoes
2 tsp Jaggery
1.5 tbsp Cumin seeds
1.5 tbsp Black peppercorns
4 unit/count Garlic cloves
3 unit/count Dry red chillies
1 tsp Mustard seeds
1 tbsp Ghee (For tempering)
2 cups Water (Add more if required)

Milagu rasam, also known as Pepper Rasam, is a spicy South Indian soup often used to alleviate symptoms of the common cold.

1Using a mixer grinder, grind the cumin seeds, black peppercorns, and garlic cloves into a fine powder.
2In a pot, combine 2 cups of water with tamarind water, the ground spice mixture, chopped tomatoes, curry leaves, sambar powder, turmeric, and salt. Bring to a gentle boil, adding more water if necessary. Once the raw aroma of the tomatoes and tamarind dissipates, stir in the jaggery and let it simmer for an additional minute. Turn off the heat and garnish with coriander leaves.
3In a small pan, heat ghee over medium heat. Add the dry red chillies, mustard seeds, and curry leaves. Stir until the chillies are cooked, approximately 10 seconds. Pour this tempering over the prepared rasam.