Ruth Pereira's Recipe for Pepper Water

Pepper water is a common dish in the Anglo Indian culinary canon and is usually had as a side with steamed rice. In some families, it is consumed as a drink after a heavy meal, as it is said to aid digestion. You can read more about Anglo-Indian cuisine and culture here.

Recipe for Anglo-Indian Pepper Water or Rasam

Ingredients
For spice mix
5-6 fenugreek seeds
1 tbsp black pepper corns
1 tbsp coriander seeds
8 garlic pods, crushed
1 tsp cumin seeds

For rasam
2 medium tomatoes, crushed
1 small onion, diced
1 bunch coriander leaves, chopped
Tamarind water extract from a lemon-sized ball of tamarind
Water, as needed 

For seasoning
2 red chillies
1 sprig curry leaves 

Method
Dry roast ingredients for spice mix, and blend into a coarse powder. 
In a pot, add the ingredients for rasam, add salt to the roasted and ground spice mix.
Now put on low flame and bring to a boil.
Once the rasam begins to boil, turn off flame.
In another pan, heat oil, add in the red chillies and curry leaves.
When the sputter, remove from heat and add
Drink warm.

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