Monday, October 27, 2014

Pepper Garlic Rasam

Tell me please then. Wouldn't all of you Indians agree rasam is forever loved? If you want confirmation and affirmation from me, of course, its a big yes from me to you. In fact, rasam can be daily for us until I usually make rasam in big quantity and store in the fridge. Thereafter, warmed up for the next day's meal or maybe a few days in a row meals. That's why I think all my previous rasam recipes can speak for themselves on their own ( Mor Rasam, Nandu Rasam, Rasam, Egg Rasam & Instant Rasam)? Joining the list now is this Pepper Garlic Rasam. Obviously, what else you want me to say? Pretty much nothing much except I should repeat that rasam is forever appreciated.

Ingredients
1/2 tbsp black pepper seeds
1 tsp cumin seeds
8 garlic 
Tamarind juice - as needed

For tempering
2 sprigs curry leaves 
2 sprigs coriander leaves -sliced thinly
2 sprigs spring onions - sliced thinly
1/2 tsp white ulundu (urad dhal)
1 tbsp ghee or oil

Method
Roughly pound pepper, cumin and garlic.
Add in a pot with 1 litre of water.
Pour tamarind juice and season with salt.
Simmer, just to heat through.
Meanwhile, quickly fry the tempering ingredients. 
Tip into rasam.
Stir and off the heat. 











   

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