Pepper Rasam also called Milagu Rasam is a variation of spicy rasam made with black pepper, tamarind, tomatoes and other spices. Good for cough and cold.
Soak the tamarind in warm water for 25 to 30 minutes
Then squeeze the soaked tamarind to get the pulp. Strain and keep aside.
To make the spice mix
Whilst the tamarind is soaking, crush coarsely black peppercorns, cumin seeds and garlic cloves (peeled or with their skins) in a mortar-pestle. You can also use a small grinder to coarsely crush these spices.
Making milagu rasam
Heat oil in a pan or pot. Keep heat to a low. Add mustard seeds first and let them crackle.
Then add the dry red chilies and asafoetida. Stir and saute till the red chilies change color. Do not burn them.
Next add crushed tomatoes and curry leaves. You can also add chopped tomatoes instead of crushed tomatoes.
Stir and sauté on low to medium-low heat till the tomatoes become pulpy and soft.
Then add turmeric powder and red chilli powder.
Now add the coarsely crushed mix of black pepper + cumin + garlic.
Stir and mix well. Next add the prepared tamarind pulp. Also 2 cups water and mix again. Season with salt according to taste.
Simmer on a low to medium heat till the raw aroma of tamarind goes away. Cook for about a total of 9 to 10 minutes.
Cover and allow milagu rasam to stand for 5 to 7 minutes. Then lastly add the chopped coriander leaves.
Serve the Pepper Rasam plain or accompanied with rice, sambar and a side vegetable stir fry.
Notes
For a less spicier version, add less black pepper and red chillies.
Instead of crushed tomatoes, you can use chopped tomatoes or pureed tomatoes.