Ingredients
- 1 tbsp tamarind
- 3 garlic cloves
- 1/2 tsp turmeric powder
- 2 tbsp finely chopped coriander leaves
- 1 tomato
- 1 tsp mustard seeds.
- Pinch hing / asafetida
- 2 tbsp oil
- 10 black pepper
- 1 tsp cumin seeds.
- 5-10 curry leaves
- Salt for taste
Methods
- Soak tamarind in a cup of warm water for 4-5 minutes & then extract all its juice.
- In a deep pan, add 3 tsp of oil followed by mustard seeds, cumin seeds & hing. Once the mustard seeds start spluttering, add curry leaves.
- Also, add chopped garlic & saute for few seconds.
- Now add extracted tamarind juice & chopped tomato.
- Then, add turmeric powder & let it boil for 10 – 12 minutes at low flame, Make sure to stir it occasionally.
- Add crushed pepper.
- Now add 2 cups of water, coriander leaves & salt. Mix it and boil for 1-2 minutes in a medium flame.
- Pepper garlic rasam is now ready to serve.