Nepatya 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 Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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Ingredients

  • Bowl of water (4 Large cups)
  • Two tomatoes
  • 4 Cloves of Garlic
  • A little of ginger
  • Fresh ground pepper
  • Green chillies around 3
  • Spoon of sugar
  • Mustard (for garnishing)
  • Cumin seeds (for garnishing)
  • Cilantro leaves chopped (for garnishing)
  • Curry leaves
  • Tamarind
  • Salt

How to Make Nepatya Rasam

  • Boil the water in medium flame. Add whole tomatoes (ripe) to it and boil until the tomato breaks open. Then add pepper, garlic and ginger and let it boil for 5 mins.
  • Add one spoon of tamarind paste along with sugar and salt (to taste).
  • Allow to boil for 10 mins. In a small pan, add some oil and add mustard seeds and let it pop.
  • Once the popping slows down, add cumin seeds. Empty this into the rasam.
  • Finally garnish the nepatya rasam with cilantro (coriander) and curry leaves. Serve it hot as a soup or serve it as a main dinner item along with white rice.

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