Tuesday 29 July 2014

Pepper Rasam

Pepper Rasam - Nutan Shenoy-Kini

Recipe:
Grind garlic 2 cloves & jeera (1 tsp) pepper corns 1 tsp coarsely. Chop 2 tomatoes. Make lemon size ball of tamarind into paste.
In the tamarind paste add chopped tomatoes, rasam pwd, turmeric pwd, ground masala, salt to taste and curry leaves & bring to a boil till the quantity reduces a little, on sim flame fr 10 min. Now add 1/3 cup of water & bring to a boil on med flame till it froths on the surface. Take off flame. Season with mustard seeds, red chillies & curry leaves. Garnish with chopped coriander leaves.Serve piping hot with steamed rice.

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