Miri Rasam

मिरी रसम

• Time 25 min
• Serves 4
• Made with Satva Black Pepper

Pepper, cumin and garlic pounded together and dropped into hot tamarind water. Take it off the moment it froths — boiled pepper turns harsh.

Ingredients

• 1 tbsptamarind paste (or a lime-sized ball soaked in 1 cup water)
• 1tomato, chopped
• 1½ tspBlack Pepper
• 1 tspCumin Seeds
• 4 clovesgarlic
• ¼ tspTurmeric
• 1 tspsalt
• 4 cupswater
• 1 tbspghee
• ½ tspMustard Seeds
• 8curry leaves
• a pinchasafoetida (hing)
• 2 tbspcoriander leaves, chopped

Method

1. Pound the pepper, cumin and garlic together to a coarse paste.
2. Simmer the tamarind with the tomato, turmeric, salt and 2 cups of the water for 8 minutes, until the raw tamarind smell has gone.
3. Add the remaining 2 cups water and the pounded spices. Heat until a froth rises to the top, then turn it off - do not let it boil.
4. Heat the ghee, let the mustard seeds pop, add the curry leaves and hing, and pour it over the rasam.
5. Scatter coriander leaves. Serve with hot rice, or drink it from a cup.

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