Pepper garlic rasam (indian pepper soup)

By nava-knava-k

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


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


Step 1

Roughly pound pepper, cumin and garlic.
Add in a pot with 1 litre of water.
Pour tamarind juice and season with salt.

Step 2

Simmer, just to heat through.
Meanwhile, fry the herbs with urad dhal in ghee or oil.
Tip into rasam.
Stir and off the heat.


By nava-knava-k

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