Petitchef

Pepper garlic rasam (indian pepper soup)

Other
4 servings
25 min
25 min
Very Easy
Sparkled with curry leaves, coriander leaves and spring onion without any compromise on its authentic flavour.

Ingredients

Number of serving: 4
1/2 tbsp black pepper seeds

1 tsp cumin seeds


Tamarind juice (as needed)

For tempering

2 sprigs curry leaves

2 sprigs coriander leaves (sliced thinly)

2 sprigs spring onions (sliced thinly)

1/2 tsp white ulundu (urad dhal)

1 tbsp ghee or oil

Preparation

  • 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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