Pepper Rasam
Ingredients
- 1 gooseberry size Tamarind extract / புளிக் கரைசல்
- 1 tsp Black Pepper / மிளகு - powdered
- ½ tsp Salt / உப்பு - adjust to your taste
- 1 tsp Cumin seed / சீரகம்
- 1 pinch Asafoetida / பெருங்காயம்
- 1 bunch Curry leaves, Fresh / கருவேப்பிலை
for Tempering
- 1 tbsp Ghee / நெய்
Instructions
- Add salt, asafoetida and bring tamarind extract to a boil
- Once the extract reduced to half add some more water and black pepper powder and bring to a boil
- Switch off the flame
- Heat ghee in a pan and temper cumin, curry leaves in it and mix with the rasam
- Serve hot with rice
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