Pepper Rasam
15Min
4Servings
45Cal
MediumLevel
Spicy 4/5
Ingredients
Ingredients
black peppercorns
1 tbsp
cumin seeds
1 tbsp
garlic
15 cloves
oil
1 tbsp
mustard seeds
1 tsp
turmeric powder
0.25 tsp
red chilies
3 piece
ripe tomato
1 piece
tamarind extract
1 cup
curry leaves
2 sprig
coriander leaves
2 tbsp
asafoetida
0.25 tsp
salt
1 tsp
Instructions
1
Crush spices
Crush peppercorns, cumin seeds and garlic together to release flavors.
3 min
2
Temper spices
Heat oil in a pot and add mustard seeds, crushed spices, red chilies, turmeric and asafoetida.
2 mintimer 2 min
3
Add tomato
Add chopped tomato and cook until soft.
3 mintimer 3 min
4
Add tamarind extract
Pour in tamarind extract and bring to a boil.
5 mintimer 5 min
5
Season and finish
Add salt, curry leaves and coriander leaves. Simmer for 2 minutes and serve hot.
2 mintimer 2 min
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Microwave 1-2 minutes or stovetop
Best consumed fresh; reheat gently to preserve flavor.
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