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

4

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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