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PEPPER - JEERA RASAM (Mulingatwany soup)



Cook thoor dhall and keep it aside. Coarsely grind Black Pepper and Jeera keep it aside 
Add 400 ml. of water to Thoor dhall, churn fine and heat it in a vessel to boil. Add salt and a pinch of Manja (turmeric) powder along with extracted juice from Tamarind. Boil the above for six to seven minutes till Raw smell of Tamarind goes off. 

Now add coarse powder of Jeera and pepper along with Rasam powder as mentioned above. You may add Garlic at this stage if you want. Add curry leaves and Tomato now. Boil the Rasam on a medium flame for six to seven minutes. The water quantity would have reduced to about 350 ml.You may add a little Jaggery or sugar and enough salt to taste now. 

Temper now with Jeera and two broken chillies along with a quarter spoon of Asafoetida. 
Add Kothumalli/cilantro last and cover the vessel immediately after tempering. 
Your Jeera/Pepper Rasam is Ready.

Crushed Garlic has better aroma than sliced as ,on application of pressure, the sulphurous compound of Garlic undergoes a quick chemical change and gives out better garlic smell. 


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Rasam powder two spoons
Thoor Dhaal 1/4 cup
1 spoon Jeera
1 spoon black pepper
Five to six cloves of garlic (optional)
One tomato finely diced
1/4 cup of Kothumalli/cilantro
Two sprigs of curry leaves
1/2 spoon of Asafoetida
One Lemon sized Tamarind ball soaked in water.
Salt to taste
Sugar 1/2 spoon
A pinch of Manja (turmeric) powder

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