pepper garlic rasam | pepper rasam with garlic
Hebbar's Kitchen
Hebbar's Kitchen
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  • 5 mins Cook time
  • 20 mins Total time
  • 25 mins Author
  • 1 tbsp tamarind 1 tomato 10 black pepper 3 garlic cloves 1 tsp mustard seeds 1 tsp cumin seeds ½ tsp turmeric powder pinch hing / asafoetida 5-10 curry leaves 2 tablespoons finely chopped coriander leaves 2 tbsp oil salt to taste Instructions soak tamarind in 1 cup warm water for 5-minutes. mash it with hand or a spoon and sieve through strainer. extract the tamarind juice and discard residues. heat oil in a deep pan over medium flame. add mustard seeds, cumin seeds and hing. when they begin to splutter, add curry leaves. now add chopped garlic. cook for few seconds. make sure garlic doesn’t burn while sautéing. add tamarind juice (prepared in step-1) and chopped tomato. add turmeric powder and cook for 10 -15 minutes over low flame, stir occasionally in between. now add crushed pepper. add 2 cups water, coriander leaves and salt. mix and bring it to boil over medium flame. transfer it to a serving bowl and garnish with finely chopped coriander leaves. 3.5.3208



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