Instant Pepper Rasam
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
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