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Pepper garlic rasam (indian pepper soup)
Pepper Garlic Rasam (Indian pepper soup)
Sparkled with curry leaves, coriander leaves and spring onion without any compromise on its authentic flavour.
Preparation
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Roughly pound pepper, cumin and garlic.
Add in a pot with 1 litre of water.
Pour tamarind juice and season with salt.
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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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