Garlic and Pepper Rasam

I am a fan of watery yet flavourful rasams, typically prepared at temple. We prepare tomato rasam frequently at home. But when I want to have something different or there is a gloomy weather or I want to fix digestion, I instantly think of this rasam. Its a easy and quick recipe.

The ingredients required are-

1. Pepper – 1/2 tsp
2. Cumin (jeera) – 1/2 tsp
3. Garlic – 8-10 pods
4. Red chilly- 3
5. Turmeric – 1/4tsp
6. Hing – a pinch
7. Oil – 2tsp
8. Mustard- 1/2tsp
9. Curry leaves – 1 strand
10. Tamarind- small lemon sized
11. Tomato- 1
12. Salt to taste
13. Jaggery – 2tsp
14. Coriander leaves

Method of preparation-

• Soak the tamarind in a small bowl of hot water.
• Finely chop the tomato into pieces
• Take a pan and dry roast the pepper, cumin, red chilly and garlic pods
• Once cooled grind them to a coarse powder
• Take a pan, add 2tsp oil, mustard and curry leaves
• Once mustard is spluttered add the turmeric and hing.
• Now add the ground mixture and mix well.
• Add the tamarind extract and tomato and mix well till it starts boiling and tomato turns mushy.
• Now add required amount of water as per the consistency required. 2-3 glass water should be fine.
• Now add salt to taste and jaggery and cook well.
• Finally add coriander leaves.

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