Pepper Garlic Rasam
Ingredients (11)
- oil1 tbsp
- mustard seeds0.25 tsp
- garlic cloves4
- tomatoes2
- turmeric powder1 pinch
- black pepper powder2 tsp
- cumin powder1 tsp
- tamarind1 tsp
- water2 cup
- salt1 tsp
- fresh coriander leaves1 tbsp
Method
- 1
Soak the tamarind in warm water
- 2
Heat the oil in a saucepan over medium heat.
- 3
Add the mustard seeds and allow them to splutter.
- 4
Add the crushed garlic and sauté for about 30 seconds until fragrant.
- 5
Add the black pepper powder and cumin powder and fry for another minute.
- 6
Add the chopped tomatoes and turmeric powder.
- 7
Cook until the tomatoes become soft and mushy.
- 8
Pour in the extracted juices of the tamarind.
- 9
Pour in the water and add the salt.
- 10
Bring the rasam to a gentle simmer. Do not allow it to boil vigorously.
- 11
As soon as the rasam begins to froth and is just about to boil, switch off the heat.
- 12
Stir in the chopped coriander leaves.
- 13
Cover and let the rasam rest for 5 minutes before serving.
Notes & variations
Steamed rice with papad Idli As a warm soup Freshly crushed black pepper and cumin provide the best flavour. Add a few curry leaves while tempering for additional aroma. A pinch of asafoetida (hing) can be added after the mustard seeds splutter. For a richer rasam, add ½ cup cooked toor dal water before simmering. Avoid boiling the rasam after adding the coriander leaves to preserve its fresh flavour and aroma.
Nutrition
estimated| Per | 1 serving | 4 servings |
|---|---|---|
| Calories | 54 kcal | 216 kcal |
| Carbs | 4.9 g | 19.6 g |
| Protein | 1.1 g | 4.4 g |
| Fat | 3.9 g | 15.6 g |
| Fibre | 1.3 g | 5.2 g |