ANGLO-INDIAN PEPPER WATER

Pepper Water

2 large tomatoes
1-teaspoon pepper powder
1-teaspoon chilly powder
1-teaspoon cumin powder
½- teaspoon tumeric powder
½- teaspoon coriander powder
½- cup tamarind juice extracted from a small ball of tamarind or 2 teaspoons tamarind paste
Salt to taste
Cook all the above with 3 or 4 cups of water in a vessel on high heat till it boils. Reduce the heat and cook on low heat for about 10 minutes.
Season as follows with the under mentioned ingredients which should be used whenever a dish is to be seasoned.
For the seasoning
I small onion sliced
2 red chilies broken into bits
1 teaspoon chopped garlic
½ teaspoon mustard seeds
A few curry leaves
2 teaspoons oil
Heat 2 teaspoons oil in a vessel and add the mustard seeds. When they begin to splutter, add the curry leaves, onion, crushed garlic and red chilies and sauté for a few minutes. Pour the cooked pepper water into this and cook for one minute. Turn off the heat. Serve hot with rice and any meat side dish.

Note: The pepper water can be prepared by using fresh red chilies cumin seeds coriander seeds, pepper corns ground in a mixer/blender instead of using the powders. Readymade Rasam powders that are available in the shops can also be used but the pepper water may taste a little different.