INGREDIENTS: SERVES 3 PREPARATION TIME: 5 MINUTES . COOKING TIME: 15 MINUTES
| TOMATO | 2 |
|---|---|
| SAMBAR POWDER | RASAM POWDER | 1/2 TSP |
| THIN TAMARIND WATER | 1 CUP |
| PEPPER | 1 TSP |
| SALT | AS NEEDED |
| JEERA|CUMIN SEEDS | 1/2 TSP |
| GHEE | OIL | 1/2 TSP |
| MUSTARD SEEDS | 1/4 TSP |
| CURRY LEAVES | FEW |
METHOD:
- In a vessel put the tomatoes and nicely mash with hands. Add the tamarind water,sambar powder | rasam powder , salt . Bring this to a boil for few minutes.
- Pound the pepper and jeera in a mortar and pestle.
- Once the raw smell of the tamarind water goes add the pepper jeera powder and 1 and 1/4 cup of water.
When it becomes frothy switch off the flame and temper with mustard seeds and curry leaves in ghee or oil.
Pepper rasam is ready to serve. Just enjoy with a simple curry or a papad.
