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Do you like to know the recipe for pepper rasam in your kitchen?. Rasam and sambar are very different in taste due to the ingredients used. While sambar has more dals and vegetables added to it, the rasam is very runny inconsistency. This is a very popular rasam recipe and I like it because of its distinct pepper flavor!
Procedure : (Recipe For Pepper Rasam)
Procedure : (Recipe For Pepper Rasam)
Crush the garlic cloves in a mortar to release the juices.
Finely chop the tomato.
Soak the tamarind in 1 cup of warm water for 20 minutes. Pass through a strainer to extract the juice and discard the pulp.
Add the tamarind extract to a pan with 3 cups of water. Add the crushed garlic, asafoetida, turmeric powder, chopped tomato and some salt. Bring to a boil.
Add the rasam powder, pepper powder and simmer the mixture for about 20 minutes or until the raw smell of tamarind disappears. Remove from heat.
Heat the clarified butter in a tempering pan. Add the mustard seeds and curry leaves and allow to splutter. Pour immediately over the rasam.
Adjust the seasoning and serve hot.
Ingredients: (Recipe For Pepper Rasam)
Ingredients: (Recipe For Pepper Rasam)
1 large tomato
4 garlic cloves
3 tbsp tamarind
1 tsp pepper powder
1/4 tsp turmeric powder
1/4 tsp asafoetida
Salt to taste
For tempering:
4 curry leaves
1/4 tsp mustard seeds
2 tsp clarified butter
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