PEPPER RASAM
| Servings | Prep Time |
| 1cup | 5minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- Tamarind gooseberry– a shaped ball
- 1 Tomato
- 1tsp Rasam Powder
- 1pinch Asafoetida
- 1/2tsp Cumin
- 1/2tsp Black Pepper
- to taste Salt
- TO TEMPER
- 1/2tsp Ghee
- 1/2tsp Mustard
- 1/4tsp Cumin
- 1sprig Curry leaves
Instructions
- Soak tamarind in water.
- Extract the tamarind juice and add it in a vessel.Add chopped tomato,salt,rasam powder and asafoetida.
- Add black pepper and cumin in a blender.
- Powder in a blender.
- Meanwhile let the rasam boil.
- Add pepper-cumin powder to the rasam.
- Temper the ingredients given in the “TO TEMPER” table.
- Add the temperings to the boiling rasam.
- Mix well.
- Pepper Rasam is ready.
Recipe Notes
Notes
You can add pepper powder alone in place of pepper-cumin powder.
Always temper in ghee for that pleasing aroma.
width:300px; padding:5px 0;">
Frying curry leaves in ghee gives that crunchy bite.