Join us to cook some of this delicious Pepper Water (Rasam). A tasty soupy accompaniment to rice & curry!
See full recipe below:

INGREDIENTS:

TAMARIND (Roughly about the size of a lime, soaked in warm water until 'pulpy')
HALF A TIN OF TOMATOES (BLENDED)
1/2 tsp GARLIC POWDER
1/2 tsp GINGER POWDER
1/2 tsp CHILLI POWDER
1 tsp CORIANDER POWDER
1 tsp JEERA (CUMIN) POWDER
1 tsp GROUND BLACK PEPPER
A PINCH OF ASAFOETIDA
1/2 tsp SALT

(FOR THE TEMPERING)
1 CHOPPED ONION
1/2 tsp MUSTARD SEEDS
1/2 tsp JEERA (CUMIN) SEEDS
1/2 tsp FENUGREEK SEEDS
1 DRIED RED CHILLI
1 tsp URID DHAL
A FEW CURRY LEAVES

- Strain tamarind juice into a pan, separate from husk through a sieve
- Use plenty of water to extract the juice
- Add blended tomatoes to the tamarind juice
- Add 1/2 tsp salt
- Add all of the powdered spices (1/2 tsp garlic powder, 1/2 tsp ginger powder, 1/2 tsp chilli powder, 1 tsp coriander powder, 1 tsp jeera (cumin) powder, 1 tsp black pepper & a pinch of asafoetida)
- Add some more water and mix
- Stir well and bring to the boil (10-15 minutes)

Now for the tempering.

- Heat up 1 tbs oil in a small frying pan
- Add curry leaves
- Add mustard seeds, jeera (cumin) seeds & fenugreek seeds and let pop
- Add dried chilli
- DON'T LET THIS MIXTURE BURN!
- Add urid dhal and slightly brown
- Add onions and fry until golden. A pinch of salt helps brown the onions
- Add 1/2 tsp turmeric
- Add a drop of water and mix
- Now add the contents of the frying pan into the Pepper Water mixture
- Bring the full mixture to the boil

ENJOY!

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