Pepper-Tamarind Broth

I remember the first few times I tasted rasam, this thin broth from southern India. It was always served at the start of a large fabulous meal, and I remember wondering afterward why, in a meal with so many different tastes and textures, did we start by drinking this rather acidic pepper water? Compared to all the other great tastes in the meal, it seemed a little unimportant.

But after a while it started to grow on me, as I think it grows on everyone. Now I love it, and if i