Tuesday, January 5, 2010

Pepper rasam


- 1 tomato (optional)
- 4 cups tamarind extract (from a big lemon size tamarind)
- 1/2 tsp Turmeric

To grind:
- 1 tsp Jeera
- 1 tsp black pepper
- 1 tblspn toor dhal
- few curry leaves

- 1/4 tsp ghee
- 1/2 tsp mustard seeds
- Sprig of curry leaves

1. In a pan dry roast jeera and pepper. Grind this with toor dhal and curry leaves to form a coarse powder.
2. In a vessel add ghee and all the seasoning ingredients. Once the mustard seeds splutters add the powder and mix it for a few seconds. Then add tomatoes (if using), turmeric powder, salt and boil it with the tamarind extract for 5 minutes. Rasam is done when the raw smell of tamarind evaporates.

Garnish with cilantro and serve hot with rice and Parupu thogayal


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