Name: How to make pepper rasam
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 tbsp coriander seeds; 1 tsp. cumin seeds; 2 tsp. black peppercorns; 1 big or 3-4 small garlic cloves; Handful of coriander leaves; 1 lime sized ball of tamarind (soak in 1/2 cup water); 1/4 tsp. mustard seeds; 1/4 tsp turmeric powder; A pinch of Hing or asafoetida; 10-12 Curry leaves; 2 dried red chilies; 1 medium sized tomato (chopped); 2 cups water; 1 tsp. ghee; coriander leaves (chopped); Salt (to taste)

How to make pepper rasam

Author: Nupur Bhattacharya Cuisine:South Indian Courses:Dinner Recipes, Lunch Recipes, Soups Recipe Keys: Gluten Free

Difficulty:BeginnerPrep time: 5 minutesCook time: 5 minutesTotal time: 10 minutesServings:6 servings Best Season:Winter

Description

Spicy and intensely flavorful pepper Rasam with a plate of steaming hot white rice and a tsp. of ghee! Perfect on cold winter nights!

Instructions

Soak a Lime sized ball of tamarind in half a cup of water. Break up the ball so the pulp mixes with the water
Get the dry and the wet Masala mix ready and set them aside
Set a pot on medium heat and add 1 tablespoon of oil

Add mustard seeds, Curry leaves, dried red chilies and hing
Give it a quick stir
Add tomatoes along with half a teaspoon of salt and turmeric powder

Stir fry the tomatoes till they turn mushy
Add 2 cups of water and the tamarind juice
Add the dry and the wet masala mix

Place the lid on and let the liquid boil for approximately 3 minutes
Add salt to taste
Add a teaspoon of ghee and garnish with coriander leaves

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