Milagu Jeera Rasam/ Pepper Rasam

When you have a cold, few things can beat the comfort of hot milagu rasam. Unfortunately, I had moved out of home before I really started appreciating a milagu rasam, well made. Which is why I got this recipe from my mother- the next time I fall sick, I will be able to nurse myself with a taste of home.

For first ground masala:3/4 tsp peppercorns
4 red chillis (I reduce to 2)
2 tsp dhania
1 tsp dhania
1 tsp oil

For second ground masala:3/4 tsp jeera
1 sprig curry leaves

1 lime sized ball of tamarind
Salt to taste

For tempering:
1/2 tsp mustard seeds
1 red chilli
1 tbsp ghee

Method:Fry the ingredients listed under 'first ground masala' in a little oil, and grind to paste.
Gring curry leaves and jeera with a little water.
Soak the tamarind in water, remove and discard the pulp, then dilute with water to get 1 glass of tamarind extract.
Boil tamarind extract with salt and first ground masala till the raw smell goes.
Add second ground masala and 2 glasses of water, bring to boiling point, but do not boil.
Season ghee with mustard and red chilli. After the mustard stops spluttering, pour over the rasam and close.
This is particularly good for treating colds.