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Pepper Rasam Recipe

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Total Time 20 mins
Course Soup
Cuisine Indian
Servings 4

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.