Firstly, in a mortar pestle, take 2 tbsp pepper, 2 tbsp cumin and 6 cloves garlic.

Pound coarsely, making sure everything is coarsely crushed.

In a large bowl take 2 tomatoes, 1 cup tamarind extract and 2 chilli.

Squeeze the tomatoes until they turn mushy. keep aside.

In a large kadai heat 2 tbsp oil. add 1 tsp mustard, 1 tsp cumin, 1 dried red chilli, pinch hing and a few curry leaves. splutter the tempering.

Now add squeezed tomato tamarind mixture, ½ tsp turmeric and 1 tsp salt.

Cover and boil for 5 minutes or until the raw smell disappears.

Furthermore, add 4 cup water and adjust the consistency.

Once the water comes to a boil, add 1 cup cooked toor dal and mix well adjusting the consistency.

Add in pepper garlic masala and mix well.

Boil for 2 minutes, or until the rasam turns aromatic.

Finally, add 2 tbsp coriander and enjoy Pepper Rasam Recipe with steamed rice.