Thippili (Long Pepper) Rasam

Introduction:
Wikipedia entry on long pepper. This soup is traditionally prepared to alleviate gastric issues. [citation needed], indeed. I don't know about that, but I know it is delicious. Especially the garlic version. If you can find long pepper (the fruit as well as the root) at your local Indian/ethnic grocery store (it sometimes goes by pippili or thippili. Apparently the word "pippili" is the root of the word "pepper".)

Ingredients:
Tamarind - small lemon-sized ball (replace with 1/4 tsp tamarind concentrate)
Salt - 1 tsp
Roast the following in ghee:
Pepper corns - 1 tsp
Coriander seeds - 1 tsp
Toor dal - 1 tsp
Kandan thippili (Long pepper root) - 5-6 pieces
Arisi thippili (Long pepper) - 5-6
Mix the following along with the above and grind into powder (or thick paste with a little water):
Cumin seeds - 1 tsp
Curry leaves - 2-4
Seasoning:
Mustard seeds - 1 tsp
Curry leaves - 6-7
Ghee - 2 tbsp

Time (cook+prep): 15-20 min
Servings: 4-6

Method:
Soak tamarind in 1 cup of hot water, squeeze out the juice and discard the pulp (alternatively, dissolve 1/4 tsp of tamarind concentrate in 1 cup of hot water. Set aside.
Stir the ground powder/paste into the tamarind water and cook on medium heat until the raw smell of tamarind disappears (about 5 min). Add 2 cups of water. When it begins to boil, remove from stove. Season with mustard seeds and curry leaves before serving with white rice and side veggies.

Alternate version: with garlic
Separately fry 5-6 pods of garlic in ghee and grind along with the other ingredients.

Author: Shrinkingsodacan
Source: Andu Paatti's Cook Book