Peppery Rasam

Ingredients:

Shallots: 3, thinly sliced

Garlic: 1 clove, sliced

Curry Leaves: 1 sprig

Dry Red Chilies: 2, broken

Tamarind Paste: 1 tsp dissolved in ¼ cup of warm water

Black Pepper Powder: 1.5 tsp

Turmeric Powder: ¼ tsp

Sambar Powder: 1 tsp

Mustard Seeds: ½ tsp

Salt & Oil

Method:

• In a pan heat oil and splutter mustard seeds
• Add shallots, garlic, curry leaves, and dry red chilies to this sauté for few minutes
• Add pepper powder, turmeric powder, and sambar powder to the onion and sauté in very low heat for about 5 minutes
• Add the tamarind water to the pan along with 1 cup of water and let it boil well
• Turn off the heat and serve with rice