Ariso Recipes
Long Pepper Tamarind Rasam
Last update date: February 24, 2012
Let your taste buds be enchanted by Long Pepper Tamarind Rasam. This dish is a sensory celebration of culinary finesse, featuring Tomato, ripe, local (Lycopersicon esculentum), Garlic Cloves. Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.25 minutes.
South Indian
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Ingredients
2
How To Cook?
1
To prepare the long pepper tamarind rasam, soak the tamarind in warm water and extract the juice. discard the pulp and keep the tamarind juice aside.
2
In a mixer jar, combine long pepper, cumin seeds, curry leaves, and 3 garlic cloves. grind them into a coarse mixture and set it aside. this will be the rasam spice mix.
3
Boil the tomatoes in a saucepan along with 2 cups of water over medium flame for about 10 minutes.
4
Turn off the flame and mash the tomatoes in the water. set it aside.
5
Heat oil in a pan over medium heat, add the mustard seeds, and let them splutter.
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