Miriyala Rasam (Black Pepper Soup)

Soak a tbsp of Tamarind Paste and 2 large Tomatoes, diced in 5 cups of Water for 30 minutes. Gently press the tomatoes and tamarind and sieve the water.

Grind 2 cloves of Garlic cloves, 2 tsp of Cumin Seeds and ½ tsp of Black Pepper Seeds into a smooth paste.

Heat 2 tsp of Oil in a saucepan, saute few Curry Leaves, 2 broken Red Chilies, a pinch of Mustard Seeds, a pinch of Cumin Seeds and a pinch of Fenugreek Seeds. Add the reserved Water and bring it to a boil. Add the ground mixture and let it boil one more time. Mix in the Salt to taste, a pinch of Turmeric Powder, garnish with few chopped Coriander Leaves and serve with white rice.