Pepper Rasam:
Ingredients
- 100 gm tomato
- 50 gm tamarind
- 1 tsp whole black pepper
- 1 tsp cumin seeds
- 2 cloves of garlic
- 1/2 tsp turmeric powder
- 1 tbsp coriander leaves
- 1/2 cup water
- 1 tsp ghee
- 1tsp mustard seeds
- 2 -3 red chilly whole
- Few curry leaves
- Salt to taste
- Seasoning
Method
- Soak the tamarind in a cup of warm water, extract its juice and throw away the pulp. Grind cumin seeds, pepper and garlic for a few seconds in a mixer.
- Take a cup of tamarind extract, add chopped tomatoes, turmeric powder, crushed pepper, cumin, garlic, salt and curry leaves. Boil them together.
- Once it starts boiling, keep the flame low and let it simmer for 10-15 minutes or until the raw smell of the tamarind goes off.
- Heat a tsp of ghee and add mustard seeds to it. When it begins to splutter, add the red chilli, curry leaves and pour it over the rasam.
