Pepper Rasam

I already added Tomato rasam in my blog. This is another rasam recipe which is pepper-garlic rasam. The recipe is from my dear friend sathya. I tried it and was too good. So i'm sharing the recipe along with my clicks to you all. Thanks sathya:)

Ingredients:

Tomato(chopped)/optional	1
Coriander leaves/optional	1 sprig
Asafoetida powder	1 pinch
Tamarind	1 lemon size
Salt	to taste

for grinding:

Pepper(whole)	2 tbl spoon
Garlic	6 cloves
Dry red chilly	2
Cumin seed	1 tspoon

for tempering:

Ghee/Oil	2 tbl spoon
Mustard	1 tspoon
Curry leaves	1 sprig
Dry red chilly	1

Preparation:

(1) Soak tamarind in water. Extract the juice. Add enough water and salt to it. Mix well and keep the mixture aside.

(2) Grind garlic,pepper, cumin seeds and dry red chilly roughly in a mixer. Make a coarse mixture. Keep it aside.

(3) Heat oil/ghee in a pan. Add mustards. Once it splutters add dry red chilly and curry leaves. Now add half of the grinded ingredients into it. Stir for some seconds. Now add chopped tomato into it and stir till it turns juicy( if u dont't want tomato you can skip it)

 (4) Now pour the tamarind-salt mixture into it. To this add the remaining grinded ingredients. Mix well. Once it is heated up sprinkle asafoetida powder and  coriander leaves ( As there is no coriander leaves in my home i didn't used). Mix once and close the vessel with a lid. Switch off the flame when it starts boiling. Your rasam is ready.

Have it with your rice…

Tips:

• You can also add 1 tspoon of rasam powder while adding asafoetida powder for an additional flavor.
• Don't let rasam to boil for too much of time.