Pepper Jeera Rasam
AuthorPriyanka SivaramakrishnanDifficultyBeginnerPeppery garlicky tomato stew, the perfect cure for a stubborn cold.
Coarsely blitz all the ingredients for grinding. Set aside.
Soak the tamarind in a cup of warm water and set aside for 20 minutes.
Heat a bit of oil in a pot and add the curry leaves. Also add the ground ingredients. Saute for a couple of minutes, until the raw aroma goes away.
Squeeze the tamarind piece and add the extract to the pot. If you like the sour taste, add the squeezed out tamarind pieces as well.
Add the chopped tomatoes. Bring it to boil.
Adjust the consistency by adding 1 cup of water. Lower the heat and let it cook. Take it off heat until it starts frothing.
For tempering, heat ghee in a small pan and add mustard seeds. Once they crackle, add the other ingredients. Saute for a minute and add it to the rasam.
Serve with hot rice or strain it and drink like soup.
Ingredients
Directions
Coarsely blitz all the ingredients for grinding. Set aside.
Soak the tamarind in a cup of warm water and set aside for 20 minutes.
Heat a bit of oil in a pot and add the curry leaves. Also add the ground ingredients. Saute for a couple of minutes, until the raw aroma goes away.
Squeeze the tamarind piece and add the extract to the pot. If you like the sour taste, add the squeezed out tamarind pieces as well.
Add the chopped tomatoes. Bring it to boil.
Adjust the consistency by adding 1 cup of water. Lower the heat and let it cook. Take it off heat until it starts frothing.
For tempering, heat ghee in a small pan and add mustard seeds. Once they crackle, add the other ingredients. Saute for a minute and add it to the rasam.
Serve with hot rice or strain it and drink like soup.
Notes