Pepper Rasam/porusatimadi/parchatimd.

                              Preparation time: 25-30mins

Ingredients: 

• 1 cup Thur dhal 
• 10-12 Curry leaves.
• 2-3 tsp of Corriander Seeds
• 2 tsp of Urad dhal
• 1.5 tsp of pepper corns
• 2-3 spoons of grated coconut.
• salt to taste
• 1tsp of Ghee
• 0.5 tsp of Urad dhal
• 0.5 tsp of Turmeric
• Pinch of asafoetida

                                                                               

Preparation Method:

1. Pressure cook Thur dhal.
2. .Dry roast Urad dhal, corriander seeds and pepper seperately., until golden in colour and until you get a good aroma.
3. powder them in a dry grinder.
4. You can even wet grind in a mixer with 2-3 tsp of dessicated coconut.
5. But if you make in large quantity you can store it in a jar and keep using it whenever necessary.
6. In a pan add the cooked dhal and the dry ground powder,half a tsp of turmeric, curry leaves and boil it with water.
7. add grated coconut and boil for another 5 minutes.
8. You can fry urad dhal in 1 spoon of ghee and  asafoetida and add to the rasam.
9. Option: People who like garlic can roast 2-3 cloves of garlic and add it to the rest of the ingredients and grind it. 
10. This rasam can be mixed with rice and eaten or you can drink it as a soup.
11. It is very good when you have  cold.

Bon Appétit.