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Pepper Jeera Rasam

Yields4 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

Peppery garlicky tomato stew, the perfect cure for a stubborn cold.

To grind coarsly
 ½ tsp Black peppercorns
 ½ tsp Cumin seeds
 2 Dry red chilies
 8 Garlic pods
For the rasam
 ½ tsp Tamarind
 8 Curry leaves
 1 Tomato medium sized (chopped)
 ½ cup Chopped coriander
 Salt to taste
For tempering
 1 tsp Mustard
 8 Curry leaves
 Asafoetdia (one pinch)
 ⅛ tsp Turmeric powder
1

Coarsely blitz all the ingredients for grinding. Set aside.

2

Soak the tamarind in a cup of warm water and set aside for 20 minutes.

3

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.

4

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.

5

Add the chopped tomatoes. Bring it to boil.

6

Adjust the consistency by adding 1 cup of water. Lower the heat and let it cook. Take it off heat until it starts frothing.

7

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.

8

Serve with hot rice or strain it and drink like soup.

Nutrition Facts

Serving Size 1/2 cup

Servings 0