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| Pepper Water (Pepper Rasam) |
 | 2 dessertspoons coriander | |
1 half dessertspoon cumin | |
1 teaspoon peppercorns | |
1 small corm of garlic | |
1 teaspoon powdered ginger | |
few cardamoms | |
1 teaspoon allspice | |
2 pints water | |
tamarind juice | |
salt to taste | |
1 teaspoon mustard seed | |
1 desertspoon coconut oil or ghee | |
4 sliced red onions | |
few curry leaves | |
2 dried chillies broken in small pieces | |
1 pint tomato puree |
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| Method |  |
Crush the coriander and put into a pan with the water, cumin, peppercorns, allspice, ginger, cardamom and garlic (do not remove skin). Bring to the boil twice. Add the tamarind juice and salt to taste.
Heat the oil or ghee and in it fry the rest of the ingredients.
Turn the contents of the other pan into the pan with the ghee mixture and bring to the boil once.
Add one pint tomato puree and bring to the boil again.
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