Poondu Rasam

Ingredients	Quantity
Pepper corns	3/4 tsp (2gms)
Red chillies	3
Split Bengal gram	1tsp (4gms)
Cumin	¾ tsp (2gms)
Tamarind	Size of 1 lime (20gms)
Piper longum (kandan thippali)	¼ tsp (2gms)
Garlic	6 – 7 flakes (10gms)
Mustard seeds	½ tsp (2gms)
Curry leaves	a few (1 spring)
Oil	2tsp (10ml)

Grind curry leaves, garlic and cumin finely. Soak tamarind in 1 cup hot water. Squeeze out pulp. Heat oil and add mustard and 2 broken red chillies. Add tamarind pulp. Cook till tamarind flavour disappears. Add ground ingredients, red chillies, gram, piper longum and ½ litre water. Bring to boil and cook till garlic is cooked. Add a little powdered cumin before removing.