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Pepper Rasam


  • Author: Nithya Ravikumar
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes

Ingredients

  • Tamarind- 1 small lemon sized ball
  • Peppercorns- 1 tbs
  • Jeera- 1tsp
  • Garlic- 2
  • Tomato – 1
  • Coriander leaves- 1 tbs
  • Curry leaves- 1 string
  • For tempering
  • Mustard seeds- 1 tsp
  • Fenugreek or methi seeds- 1/2 tsp
  • Red dry chilli- 3 to 4
  • Urud dal- 1 tsp

Instructions

  1. Soak the tamarind for 5 mins and extract the tamarind pulp.
  2. Crush the tomato.
  3. Grind pepper+jeera into a fine powder, add garlic to it and just give a pulse..
  4. Mix the grinded mixture, tomato, turmeric powder, hing,salt in the tamarind water.
  5. Heat up oil in the small kadai, add all the “tempering ” sauté just for a minute.
  6. Now add the tempering to the tamarind mixture
  7. Heat up the tamarind mixture until it foams.
  8. Sprinkle some coriander leaves and curry leaves.