# Instant Pepper Rasam

A spicy, tangy Rasam made with fresh tomatoes, black peppercorns, garlic and kokum for a tangy flavor.

- Total time: 15 min
- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

1. Dry 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.
2. Boil, remove the skin of the tomatoes and roughly blend and keep aside.
3. In a large pan, add pureed tomatoes, kokum soaked in water, salt, and haldi and bring to a boil.
4. Add the ground paste and let this boil for 4-5 minutes.
5. Add fresh dhania and a spoon of ghee.

## Equipment

- pan
- blender

## Source

- Original video: https://youtube.com/shorts/kqfVQeZ3qmQ?si=Wb-NiIXzwxbvnhqS
- Recipe page: https://www.cliprecipe.com/recipe/1ecead2f-5165-481d-8dfb-314d1c5144fd
- Extracted: 2025-03-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt