Pepper garlic rasam (indian pepper soup)
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Sparkled with curry leaves, coriander leaves and spring onion without any compromise on its authentic flavour.
Ingredients
4
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Preparation
Preparation25 min
Cook time25 min
- Roughly pound pepper, cumin and garlic.
Add in a pot with 1 litre of water.
Pour tamarind juice and season with salt. - Simmer, just to heat through.
Meanwhile, fry the herbs with urad dhal in ghee or oil.
Tip into rasam.
Stir and off the heat.
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