Prep time
30 minutes
Cook time
25 minutes
Servings
2 People
Category
Veg
What You'll Need
Pepper Rasam
Pepper Rasam is a spicy, tangy South Indian soup made with tamarind, black pepper, and aromatic spices, perfect for soothing the senses.
Ingredients :
1. Tamarind Small lemon-sized ball
2. Water 2 cups
3. Black peppercorns 1 tsp
4. Cumin seeds 1 tsp
5. Garlic cloves 2-3, crushed
6. Tomatoes 1, chopped
7. Turmeric powder 1/4 tsp
8. Curry leaves A few
9. Mustard seeds 1/2 tsp
10. Asafoetida (hing) A pinch
11. Ghee or oil 1 tsp
12. Coriander leaves For garnish
13. Salt To taste
Procedure :
1. Soak the tamarind in warm water for 10 minutes. Extract the juice by pressing the tamarind in water, then discard the pulp.
2. Coarsely crush the black peppercorns and cumin seeds together using a mortar and pestle. Set the spice mix aside.
3. In a Bergner casserole, add the tamarind water, chopped tomatoes, turmeric powder, salt, and curry leaves. Boil until the tomatoes soften.
4. Add the crushed spice mix and garlic. Allow the rasam to simmer on low heat for about 5 minutes until the flavours blend.
5. In frying pan, heat ghee or oil, add mustard seeds, and let them splutter. Add asafoetida and pour this tempering into the rasam. Garnish with coriander leaves and serve hot.
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