Instant Pepper Rasam
Added to 4 cookbooks
This recipe has been viewed 4103 times
It has to be served hot with plain rice and papad. A delicious hot spicy rasam!
- Combine the tamaind water with 1 glass of water, mix well and bring to boil in a deep pan.
- Add the salt and turmeric powder, pepper powder, 2 tsp of cumin seeds and garlic and mix well and boil for 5 to 8 minutes.
- Meanwhile, heat the ghee/oil in a pan and add the mustard seeds and 1 tsp of cumin seeds.
- When the seeds crackle, add the curry leaves and saute for 10 seconds.
- Pour this tempering to the rasam and mix well.
- Serve hot.
This recipe was contributed by keralacook on 22 Sep 2011
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