Pepper is known as Milagu in Tamil. Pepper has a lot of therapeutic properties and is used widely in Tamil cuisine.

Health benefits of black pepper include relief from respiratory disorders, coughs, the common cold, constipation, indigestion, anemia, impotency, muscular strains and dental problems.

Since am having a bad cold and mild cough, I made this rasam today. I had it with hot rice with little ghee. It was very soothing to the throat and was such a comfort meal:)

Ingredients

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Tamarind – small gooseberry sized

Tomatoes – 3

Turmeric powder- 1/2 tsp

Salt to taste

For spice powder

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Oil- 1/2 tsp

Coriander seeds( dhania) – 2 tsps

Tuvar dal ( pigeon peas) – 2 tsps

Pepper – 1 tsp

Cumin seeds ( jeera) – 1 tsp

Red chillies – 3-4

For tempering

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Ghee – 1 tsp

Mustard – 1 tsp

Cumin seeds – 1/2 tsp

Garlic – 6-7 cloves

Curry leaves – few

Asafoetida- 1/8th tsp

Chopped coriander leaves for garnishing.

Method

Soak tamarind in 2 cups of water for 30 mins.

Squeeze well and take the extract.

Wash and chop the tomatoes.

In a pan add tamarind extract, chopped tomatoes, turmeric powder and salt to taste.

Let it boil well till the tomatoes become soft and the raw smell of the tamarind goes away.

Roast the ingredients mentioned for spice powder in oil. Cool and grind to coarse powder.

Add 2 cups of water to the spice powder, mix well and add to the boiled tamarind extract.

Check for the seasonings and let it simmer.

Once it starts simmering, take off the gas.

Heat ghee in a pan. Add mustard. When it starts spluttering add cumin seeds, garlic ( crushed), curry leaves and asafoetida. Sauté till the garlic turns golden and add the tempering to the rasam.

Garnish with chopped coriander leaves and serve the rasam hot with steamed rice drizzled with little melted ghee:)