Jeera -Pepper Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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Ingredients

  • For frying:
  • Toor dhal - 1 tbsp
  • Black pepper - 1 tbsp
  • Jeera (cumin) - 1 tsp
  • Red chillies - 5
  • Ghee - 2 tbsp
  • Curry leaves - a few
  • Mustard seeds - 1 tsp
  • Salt to taste
  • For rasam:
  • Tamarind - 3/4 lemon sized.

How to Make Jeera -Pepper Rasam

  • Heat the ghee and fry the tuvar daal, black pepper, jeera, red chillies (reserve 1 for later) in it.
  • Dry grind in a mixer with curry leaves.
  • Soak tamarind in 1 cup of water for 5 minutes.
  • Remove the tamarind extract, add salt to it and boil for a few minutes.
  • Now add the fried, ground mixture to it.
  • Add some more water to it and boil for 2 -3 minutes.
  • Splutter mustard seeds, 1 red chilli and some curry leaves in 1 tsp of ghee and pour over it.

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