Saturday, January 31, 2009

Pepper Rasam


Tomato 2
pepper corns 2 tsp
Tamarind lime size
Jaggery 1 tsp (powdered)
cumin seeds 1 tsp
mustard seeds 1 tsp
curry leaves 1 sprig
asafoetida little
coriander leaves little (chopped)
ghee 1 tblsp
salt to taste
water 6 cups


Powder the peppercorns.
Add two cups of water in the tamarind and filter it.
Mix chopped tomato,powdered peppercorn,tamarind water,salt ,asafoetida in a kadai.
Bring it to a boil on a low flame.Add jaggery and allow to boil for a second.
Add the remaining water.
Season with mustard,curry leaves and cumin in ghee.
Garnish with chopped coriander
Eat when hot with plain rice.

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