| Recipe Name:
Pepper rasam |
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| Category:
Indian Regional |
Sub Category:
Andhra |
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| Prep Time |
Cook Time |
Serves |
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|
6 |
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Ingredients: |
| Tamarind |
|
small lemon sized |
| Water |
|
3 ½ cups |
| Salt, jaggery |
|
as required |
| Asafoetida |
|
little |
| Oil |
|
1 tsp |
| Mustard seeds |
|
¼ tsp |
| Curry leaves, coriander leaves for garnishing. |
|
|
| Pound together coarsely: |
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| Coriander seeds |
|
1 ½ tsp |
| Cumin seeds |
|
½ tsp |
| Red chillies |
|
2-3 |
| Garlic |
|
2 flakes |
| Pepper |
|
¼ tsp |
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|
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Method: |
- Soak tamarind in water for ½ an hour and squeeze to extract juice from it.
- Dilute with water and add dhal-cooked water (if available).
- Add salt, asafetida and heat.
- When it starts boiling, add pound ingredients, curry and coriander leaves.
- Heat oil, add mustard seeds for seasoning and pour over rasam.
- When rasam starts boiling remove from fire immediately and close with a lid.
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