Crush together the pepper, cumin seeds and garlic.
Mix these spices with the tamarind juice, water, coriander leaves and salt to taste.
Keep on one side.
To prepare tamarind juice. Soak the tamarind in ½ cup boiling water and pass through a sieve when cool.
Take another pan, heat ghee or oil in it and fry the mustard seeds, add the onion (finely chopped) and go on frying till brown.
Add the pepper water mixture to this and simmer for 5 minutes.
Serve hot in small coffee cups.
Rasam is served during or after a meal as a digestive.
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