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Pepper-Garlic Rasam
Pepper-Garlic Rasam

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The ingredients needed to make Pepper-Garlic Rasam:
  1. Provide masala For Rasam
  2. Provide 1 tsp black pepper
  3. You need 1 tsp cumin seeds
  4. You need 1 tsp fennel seeds
  5. You need 6 - 7 cloves garlic medium sized ( I don't remove the skin)
  6. Take 1 ginger small piece of
  7. Get For seasoning
  8. Take 1/4 tsp mustard seeds
  9. You need 3 chillies red
  10. Provide curry leaves
  11. Use 1 small piece of hinge (or 1/4 tsp of hinge powder)
  12. Take Olive oil ( or oil of your choice)
  13. Get Other ingredients
  14. Get 1 tomato - dice it into small cubes
  15. Get 1/4 tsp tumeric powder
  16. You need tamarind tamarind juice extract from a ggoseberry size ball of
  17. Provide 1 cup coriander leaves chopped
  18. Provide to taste Salt
Instructions to make Pepper-Garlic Rasam:
  1. In a mixie/blender grind black pepper, cumin, fennel seeds, garlic and ginger coarsely. Cut the tomato into small pieces and set aside.
  2. Wash coriander leaves and set aside. Soak tamarind in warm water.
  3. In a vessel add 1 tsp oil and when it is warm add hinge and mustard seeds. When mustard splutters add the red chillies, curry leaves and grounded rasam masala and saute for about 10 seconds.
  4. Do the seasoning on low heat taking care that the masala does not get over-fried. If the masala is over fried the rasam will taste bitter.
  5. Add turmeric and saute for 5 seconds.Add the diced tomatoes now and saute for about 30 seconds.
  6. Extract tamarind juice and add it to the masala. Then add 3-4 glasses of water.Depending on how sour you want the rasam you can add less or more water.
  7. Now bring the stove to medium heat. Optionally you can add 1/4 tsp of rasam powder if you have(preferably sakthi masala rasam powder).Add salt for taste and finally garnish with coriander leaves.
  8. Remove the rasam from the stove when it is just about to boil. Note that this is very important because, if the rasam boils then it changes the taste of the rasam(it will taste slightly bitter).
  9. Enjoy the spicy rasam with white rice or drink it as a soup.

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