Pepper rasam

Ingredients:

1 small tomato, chopped into small cubes
1 1/2 tsp peppercorns
1 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
2 tsp thick tamarind juice
1/2 tsp sugar or jaggery water
1 tsp chopped coriander leaves
A pinch of hing (asoefetida)
Salt to taste
2 tsp ghee (clarified butter)
6 cups of water

Preparation:

Powder the peppercorns in a peppermill or coffee grinder to get a very coarse powder.
Mix together the water, tomato, pepper,salt sugar(jaggery) and tamarind juice.
Bring it to a boil on a low flame.
Season with mustard, hing, curry leaves and cumin in ghee.
Garnish with chopped coriander.
Eat when hot with plain rice.