Pepper Rasam
Ingredients:
- Black pepper corns - 2 tsp
- Cumin Seeds - 2 tsp
- Lentils - 1 tbsp
- Red Chillies - 1 or 2
- Asafoetida - 1 pinch
- Tamarind - size of
a lemon
- Mustard Seeds - 1 tsp
- Curry Leaves - 4 or 5 leaves
- Cooking oil - 1 tbsp
Method of Preparation:
Toast the pepper, lentil, chillies, together in a pan till they become golden brown. Add cumin seeds and grind them together to a powder.
In a separate bowl, soak
the tamarind in 4 cups of warm water
for 15 minutes and draw the pulp and strain. Add salt and
Asafoetida, boil the water for a few minutes. Add powdered spices and boil for about 5
minutes.
Season mustard seeds in little oil and add curry leaves. Transfer this to the
rasam. Serve hot with steamed rice or as a soup.
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