Coriander Pepper Rasam Recipe

Tamarind/Chintapandu - 1 tbsp
Toor Dal/Kandi pappu water - 2 cups
Coriander Leaves - 1 bunch
Curry Leaves - 4stems
Garlic - 6 flakes
Red Chillies/Endu mirchi - 4
Avalu/mustard seeds - 1tsp
Jeelakarra/cumin seeds - 1 tsp
Black Pepper - 1tsp
Jaggery/Bellam - a pinch
Oil- 1tbsp
Salt to taste




Preparation:

Soak tamarind in 1 cup of water.
Wash and finely chop corainder leaves and reserve the stems.
Now finely crush coriander stems and garlic.  
Add crushed coriander stems and garlic and pinch of jaggery to tamarind water and soak for 30minutes.
Crush cumin seeds and black pepper and keep it aside.


Method:

Heat oil in a pan. Add mustard seeds and red chillies and allow it to splutter.
Add the tamarind water and allow it to boil for 10minutes.
Now add dal/kandi pappu water, curry leaves, coriander leaves and allow it to boil for 5minutes in high flame.
Add salt, crushed cumin seeds and black pepper and boil for 5minutes.
Finally garnish it with coriander leaves and serve hot.