In a blender jar, add all ingredients under “For the rasam paste” and make a fine paste of it by adding little water. Set aside.
In a pan, heat oil. Add mustard and cumin seeds. Add roughly torn dried red chilli. As mustard and cumin seeds begin to splutter, add asafoetida and curry leaves. For a few seconds, add the prepared rasam paste. Stir quickly and cook on low flame until the paste is cooked well and the raw smell is completely gone.
Add the water and mix well. Add tamarind paste, turmeric powder and salt as needed. Mix well. Let the rasam boil on a low/medium flame for 12-15 mins. Taste and check for salt and spices. Add roughly torn (don’t chop) coriander leaves along with stalks. Boil for 5 more minutes and then remove from heat.
Serve hot with rice or as a hot spicy pepper soup.
Increase the quantity of black peppercorns if you want a spicier rasam.
Add more or less water depending on the spiciness required for the rasam.
Rasam gets it taste from slow boiling. Make sure the rasam boils slowly for atleast 12 -15 mins, until it is frothy.
Fresh coriander stalks are packed with flavor and turn the rasam quite tasty. Also, never chop the coriander leaves but instead tear them with your hands. Enhances the flavor.
I used store bought tamarind paste. If you have fresh tamarind pulp, heat 1 gooseberry sized ball with just enough water. Once cooled down, extract the juice and add it to the rasam.
Keyword milagu rasam, pepper rasam, Side Dishes for Rice