Garlic & Pepper Rasam Rasam

Garlic & Pepper Rasam

Rasam is one comfort food we enjoy in all seasons. I always prefer pepper rasam on a cold rainy day with hot piping steamed rice and some side dish like potato fry, or bhindi fry. In 365 days of a year, sadly I have cold for 300 days, so I end up making rasam pretty often to feel better!!

Pepper- 1 tsp
Cumin Seeds- 1/2 tsp
Garlic pods- 5
Red Chillies- 2
Toor Dal- 2 tsp
Tamarind lemon sized ball

Ghee- 1 tsp
Oil- 1tsp
Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Curry leaves
Red chillies 2


Soak tamarind for 30 mins in 1 cup of warm water, remove the thick pulp out of it and keep it aside.

Dry roast all the ingredients mentioned above into a fine powder.

Boil the tamarind juice in a bowl with 1 cup of water with salt as required. Add the powdered masala and let it cook for 5 minutes.

Meanwhile heat ghee, oil and add all the ingredients under tampering. Add the tadka to the rasam and let it simmer for another 5 minutes.

Garnish with fresh coriander and serve with hot steamed rice and any side veggie fry!

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