simple pepper rasam (no dal)
This is a simple pepper rasam recipe which is does not use dal. Also it uses sambar powder which is pretty unique in a rasam recipe.
Cooking Time
20min
Prep Time
5 min
Serves
3
Categories
Curry
Dinner
Lunch
Cooking tools used
Mixer Grinder
Cuisines
Indian - Tamil
Indian - South Indian
Ingredients
Main Section
tamarind paste
1
unit/count
keep lemon sized tamarind in hot water for 15 mins.
curry leaves
4
unit/count
salt
1
pinch
turmeric
1
tsp
coriander leaves
1/4
bunch
sambar powder
2
tsp
tomatoes
3
unit/count
jaggery
2
tsp
To Grind
cumin seeds
1.5
tbsp
black peppercorns
1.5
tbsp
garlic cloves
4
unit/count
Tempering
dry red chillies
3
unit/count
mustard seeds
1
tsp
curry leaves
4
unit/count
Step 1
Grind everything in the "To Grind" section to a fine powder.
Step 2
Take 2 cups of water and add tamarind water, the ground masala, tomatoes, curry leaves, sambar powder, turmeric powder and salt and bring it a slow boil. Add water if required. Once its boiled and the raw smell of tomatoes and tamarind goes away add
the jaggery. Let it boil for another minute. Turn off the heat. Add coriander leaves.
Step 3
For tempering, take ghee and once its hot add everything in the tempering section to it. Stir till the chillies look done (maybe 10 seconds). Add this to the rasam.
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