Made rasam at home today..inspired by my friend Baquia Latchoumy who is the most amazing cook ever! Thank you for teaching me how to make such amazing rasam and upma Baqs.
The easy Rasam:
Dry roast around 2.5 tbsp black pepper and 2 tbsp zeera in a pan. Grind to a fine wet paste. In a diff bowl, soak one golf ball measure of tamarind and one tomato cut into pieces in warm water. Crush one whole garlic pod with the skin intact ( individual pods) and keep it aside. In a pan, heat oil and put in around half tsp of black mustard seeds along with a generous helping of curry leaves. Once it sputters in the oil, add the crushed garlic (whole garlic pods along with the skin). Fry them and add the peppercorn and zeera wet masala. Fry till the oil separates and then add in the tamarind and tomato liquid. Put in a slight bit of turmeric and salt acc. to taste. Give it a boil..garnish with fresh coriander leaves.