Pepper Water (Rasam)

Ingredients:
1/2 tbspn PepperCorns; 
1 tbspn Jeera 4 -6 Dried Chillies;
6-8 cloves of Garlic;
Tomatoes 2;
Salt to taste;
Tamarind as big as a lime; 
mustard seeds1/2 tspn;
Curry leaves a sprig;
2 dry chillies de seeded&broken up + 2 green chillies deseeded & cut into two;
Asafetida pwd 1/4 tspn;
Methi seeds - 1/2 tspn; 
Oil2 tbspns;
Chopped corriander leaves for garnish.


Method

1. Coarsely grind (powder) the Pepper corns; Jeera seeds; Dry Chillies& garlic & keep aside.
2. Cut tomatoes each into 8 pcs & keep aside.
3. Extract the juice from the tamarind 2 to 3 times & keep aside.
4. In a vessel pour oil when hot add mustard seeds, methi seeds, dry & green chillies, curry leaves, when it splutters add the hing powder, salt to taste lower flame & add the coarsely powdered masala fry for 2 mins till a nice smell arises &the garlic is a golden brown now add the chopped tomatoes & tamarind water & bring to a boil
5. Once it starts bubbling lower flame & leave to simmer for 10 mins (for the raw tamarind smell to go) remove from heat & garnish with chopped corriander leaves.