Pepper garlic rasam (indian pepper soup)

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.

Questions

Photos of members who cooked this recipe

Comments