Pepper Rasam By Preetha || On A Rainy Day... | India Food Network

A hot cup of pepper rasam when it's pouring and you are cold will make everything better. Watch the video to know how you can make it!

Ingredients:
1 tsp cumin seeds
10-12 pepper corns
2 cloves garlic
400 ml water
1 tsp tamarind paste
¾ tsp salt
¼ tsp turmeric powder
2 tsp ghee
½ tsp cumin seeds
5-6 curry leaves
1 dried red chilli

Method:
In a pan, lightly toast the cumin seeds, pepper and garlic. Once cooled, coarsely crush the same in a mortar-pestle or in a mixer jar.
Dissolve the tamarind paste in water and on a medium flame bring this to a boil with the salt and turmeric powder.
Once this has simmered for 5 minutes on low flame, and thickened somewhat, add the cumin-pepper-garlic mix. Bring to a simmer on a low flame, until the rasam starts to froth, around 5 minutes or so. Do not boil on a high flame.
In a small pan, heat ghee. Temper with the cumin seeds, curry leaves and red chilli. Pour over the rasam and keep the pan closed until ready to serve.

You will also enjoy watching:
Turmeric Lemon Rice: https://goo.gl/YYWiVU
Chicken Soup: https://goo.gl/j26XUG

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