firstly, in a large kadai add in 1 tomato, 1 green chilli, few curry leaves and ½ tsp turmeric.
also add 1 cup tamarind extract and salt to taste.
cover and boil for 8 minutes or till tomatoes gets cooked completely.
furthermore add 2 cups of water adjusting the desired consistency,
boil for 2 minutes and add in 1 tsp crushed pepper.
stir well and do not boil further as pepper will loose flavours.
now prepare the tempering by heating oil.
add in 1 tsp mustard seeds, 1 tsp jeera, pinch of hing, 1 dried red chilli and few curry leaves.
allow the tempering to splutter.
further pour the tempering over rasam along with coriander leaves.
finally, serve pepper rasam along with hot steamed rice or drink as a soup.