Pepper Rasam

Ingredients

• 2 tbsp pepper
• ▢2 tbsp cumin
• ▢6 cloves garlic
• ▢2 tomato, chopped
• ▢1 cup tamarind extract
• ▢2 chilli
• ▢2 tbsp oil
• ▢1 tsp mustard
• ▢1 tsp cumin
• ▢1 dried red chilli
• ▢pinch hing
• ▢few curry leaves
• ▢½ tsp turmeric
• ▢1 tsp salt
• ▢4 cup water
• ▢1 cup cooked toor dal
• ▢2 tbsp coriander, chopped

Description

• Firstly, in a mortar pestle, take 2 tbsp pepper, 2 tbsp cumin and 6 cloves garlic.

• Pound coarsely, making sure everything is coarsely crushed.

• In a large bowl take 2 tomatoes, 1 cup tamarind extract and 2 chilli.

• Squeeze the tomatoes until they turn mushy. keep aside.

• In a large kadai heat 2 tbsp oil. add 1 tsp mustard, 1 tsp cumin, 1 dried red chilli, pinch hing and a few curry leaves. splutter the tempering.

• Now add squeezed tomato tamarind mixture, ½ tsp turmeric and 1 tsp salt.

• Cover and boil for 5 minutes or until the raw smell disappears.

• Furthermore, add 4 cup water and adjust the consistency.

• Once the water comes to a boil, add 1 cup cooked toor dal and mix well adjusting the consistency.

• Add in pepper garlic masala and mix well.

• Boil for 2 minutes, or until the rasam turns aromatic.

• Finally, add 2 tbsp coriander and enjoy pepper rasam recipe with steamed rice.