Pepper Rasam Recipe
A tasty, spicy, and healthy liquid rasam recipe from southern states of india which is normally eaten with hot steamed rice. It is additionally filled in as a medicine for moment alleviation amid regular cold because of the medicinal parts of pepper.
Essentially a watery pepper enhanced tomato rasam which is ordinarily delighted in with hot steamed rice or can be devoured as a beverage or soup. It is commonly arranged amid storm or winter season to get additional warmth from pepper. Further it tends to be reached out with garlic cases to make the heavenly pepper garlic rasam recipe.
Pepper Rasam Recipe
Ingredients
- 1 medium sized tomato finely chopped
- 1 green chilli slit
- few curry leaves
- ½ tsp turmeric / haldi
- 1 cup tamarind extract
- salt to taste
- 2 cups water adjust consistency
- 1 tsp pepper crushed
- 2 tbsp coriander leaves finely chopped
For tempering:
- Oil 1 tsp
- 1 tsp Rai / mustard seeds
- Asafoetida / pinch of hing
- 1 tsp Jeera / cumin seeds
- Few curry leaves
- 1 dried broken red chilli
Instructions
- Primarily, in an extensive kadai include 1 green stew, few curry leaves, 1 tomato, and ½ tsp turmeric.
- Additionally include 1 glass tamarind concentrate and salt to taste.
- Spread and bubble for 8 minutes or till tomatoes gets cooked totally.
- Moreover include some water changing the desired consistency,
- Bubble for 2 minutes and include 1 tsp smashed pepper.
- Mix well and don't bubble further as pepper will free flavors.
- Presently set up the tempering by warming oil.
- Include 1 tsp jeera, 1 tsp mustard seeds, 1 dried red stew, pinch of hing, and few curry leaves.
- Enable the tempering to splutter.
- Further pour the tempering over rasam alongside coriander leaves.
- At long last, drink as a soup or serve pepper rasam alongside hot steamed rice.
