Pepper Rasam (Milagu)

Method

1. 1Squeeze tamarind in water to extract pulp; pour through a sieve.
2. 2Bring tamarind water with tomatoes, salt, rasam powder and crushed cumin+pepper to a gentle gently bubble; cook 8 minutes.
3. 3In a tadka pan, heat oil, crackle mustard, whole cumin, dried chillies, garlic and curry leaves.
4. 4Add hing, then pour the frying the spices into the rasam — it should hiss.
5. 5Gently bubble 4 more minutes; don't boil hard or it dulls.
6. 6Finish with coriander; ladle hot over plain rice or sip from a tumbler.