Spicy pepper Rasam

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba, Aatu Kal Paya

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Ingredients

  • peppercorns - 10.
  • Urad dal - 1/2 tsp.
  • Channa dhal - 1/2 tsp.
  • Dry coconut - 1 tsp.
  • Dhaniya - 1.5 tsp.
  • Cumin seeds - 1/2 tsp.
  • Tamarind lemon size.
  • Jaggary - lemon size.
  • Water - 1 litre.
  • ghee - 1 tsp.
  • Garlic - 1 to 2 cloves.

How to Make Spicy pepper Rasam

  • To the tamarind water add jaggery, mix well to dissolve, then boil.
  • Meanwhile fry all the other items in a little ghee for 3-4 minutes.
  • Grind this to a fine paste, adding a little water.
  • Add this paste to the tamarind-jaggery water and boil it well.
  • At the end, add vagranne (tadka) with remaining ghee and curry leaves.
  • This tastes good with rice and to drink as a soup.

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