Instant Pepper Rasam

Name: Instant Pepper Rasam
Total time: 15 min
Cuisine: Indian
Ingredients: 2 large Tomatoes; 1 handful Fresh Dhania leaves; 1 tbsp ghee; 2 Kokum; 2 tsp jeera seeds; 2 tsp black peppercorns; 2 springs curry leaves; 3 garlic pods; 1 to taste Salt; 0.5 tsp Haldi | Turmeric; 2 cups Water

15m

Serves 1

youtube.com

Instant Pepper Rasam

youtube.com

15m

Serves 1

Directions

1Dry roast jeera seeds and black peppercorns for 2-3 minutes, then add curry leaves and grind this into a coarse powder. Add the garlic pods and grind into a paste without adding water.
2Boil, remove the skin of the tomatoes and roughly blend and keep aside.
3In a large pan, add pureed tomatoes, kokum soaked in water, salt, and haldi and bring to a boil.
4Add the ground paste and let this boil for 4-5 minutes.
5Add fresh dhania and a spoon of ghee.

Ingredients

2 large Tomatoes
1 handful Fresh Dhania leaves
1 tbsp ghee
2 Kokum
2 tsp jeera seeds
2 tsp black peppercorns
2 springs curry leaves
3 garlic pods
1 to taste Salt
0.5 tsp Haldi | Turmeric
2 cups Water

Equipment

panblender

Instant Pepper Rasam

Instant Pepper Rasam

Directions

Ingredients

Equipment

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