Cocoa Rasam

In a small heavy bottomed vessel, boil tamarind juice, water, and tomato. Make a small incision in the shape of a 'x' on the top and bottom of the tomato. This will make it easy to peel the tomato later.

When the tomato skin starts to peel off from the marked 'x', remove from heat.

Drain the tomato from the tamarind juice. Peel and discard the skin. Puree it.

Add the puree to the tamarind juice.

In a small food mill or a mortar and pestle, grind the black peppercorns, cumin, cacao nibs and garlic. If using the electric food processor, 6 short pulses should do it. You want large bits, and not a finely ground paste.

Add this mixture to the tamarind-tomato juice and bring to a rolling boil over medium-high heat. Stir in the cocoa powder. Once you see a light foam forming at the top, remove from heat.

In another small pan, melt the ghee, and temper the mustard seeds till they crackle. Add the red chilli and curry leaves, and pour this over the prepared rasam base (tamarind-tomato-cocoa soup).

Garnish with chopped coriander and serve hot.