Petitchef

Kurumulaku rasam / black pepper soup

Main Dish
2 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 2
Tamarind/Puli : Small lemon size or 1tbsp pulp

Tomatoes :2 nos (medium,roughly chopped)

Turmeric powder :1/2 teaspoon

-Black peppercorns/Kurumulaku :2 tablespoons

Cumin seeds/Jeerakam:1 tablespoon

Curry leaves :1 spirg

Salt to taste

Oil :1 tablespoon


For Tempering:

Asafoetida powder/Kaayam :1/4 teaspoon

Mustard seeds :1 teaspoon

Curry leaves :a sprig

Shallots :5-7 (finely sliced)

Coriander leaves :2 tablespoons

Preparation

  • Soak tamarind in warm water for 10-15 minutes and squeeze the juice with 1/2 cup of water. If you are using tamarind pulp then dilute with 1/2 cup of water.
  • In a medium size pot, mix the tamarind paste with 2 cups of water,add salt and turmeric powder,chopped tomatoes and bring to a boil.Simmer for about 10 minutes.
  • In blender crush the peppercorns,cumin seeds and curry leaves.
  • Add this crushed peppercorn mixture with tamarind water and stir well, cook for 2-3minutes.
  • Heat oil in a pan and add mustard seeds,when its splutter,add cumin seeds, asafoetida, shallots and curry leaves saute untill the shallots turns to brown colour.
  • Add this to rasam and remove from the heat and garnish chopped cilantro leaves.
  • Serve hot or warm with rice and fried pappada or drink like a soup.

Photos

Kurumulaku Rasam / Black Pepper Soup, photo 1Kurumulaku Rasam / Black Pepper Soup, photo 2





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