Ariso Recipes
Spicy Black Pepper Rasam
Last update date: February 24, 2012
A zesty South Indian soup featuring tamarind, tomatoes, and a blend of spices like black pepper and red chilies. This rasam is a flavorful, spicy delight with a hint of garlic and a tempering of ghee and mustard seeds. Perfect for a comforting, hot sip on a chilly day.
1 hour and 5 minutes
South Indian
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Ingredients
4
How To Cook?
1
To begin making the spicy black pepper rasam, start by soaking garlic cloves, black peppercorns, cumin seeds, red chillies, and toor dal in water for about 30 minutes. then, drain the water and transfer the soaked ingredients into a mixer jar. grind them into a smooth paste using some water.
2
Extract the juice from tamarind and discard the pulp to make tamarind water.
3
In a saucepan, combine the tamarind water, freshly ground spice mix, chopped tomatoes, and curry leaves. let it cook for 10 minutes.
4
Simmer the rasam for another 10 minutes.
5
Add salt and adjust it according to your taste.
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