Pepper garlic rasam (indian pepper soup)

Other

4 servings

Very Easy

50 min

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Sparkled with curry leaves, coriander leaves and spring onion without any compromise on its authentic flavour.

Ingredients

• 1/2 tbsp black pepper seeds
• 1 tsp cumin seeds
• 8 garlic
• 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.

Nava-k

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