To begin making the Jeera Milagu Rasam - Pepper Rasam Recipe, first extract the pulp from the tamarind and combine it with 3 to 3-1/2 cups of water to give diluted tamarind water.

Heat ghee in a saucepan over medium heat; add the mustard seeds, cumin seeds and allow it to crackle. Add the curry leaves, pounded black peppercorns, cumin powder, black pepper powder, turmeric powder, tamarind water and salt.

Stir the mixture and give it a brisk boil for 3 to 4 minutes until the raw taste from the tamarind water goes away.

You can add more water, pepper and cumin if you find the water too tangy.

Once done, turn off the heat and serve Jeera Milagu Rasam hot. 

Serve the Jeera Milagu Rasam along with Cabbage Poriyal (Muttaikose) and Steamed Rice for a quick weeknight dinner.