PEPPER Rasam Ready to eat

Jeera – 1 tsp
Dhaniya – 2 tsp (Coriander seeds) 
Black pepper – ½ tsp
Tamarind – Lemon size (heat it slightly on the tawa or microwave to remove moisture)
Dry Red chilli – 6
Ingu – One pinch(hing or Asafoetida)
Garlic – 6 flakes
Curry leaves – 10 leaves or so (washed and dried)
Jaggery – Little
Salt to taste

First dry grind all ingredients except tamarind, jaggery, garlic and curry leaves. Ingredients should become medium flaky in size, Now add the rest and grind it into thick paste….

For Rasam preparation –
Add boiling water to 1 tbsp of the mixture and stir vigorously and leave it covered for a while to soak. Have with cooked or steamed rice or like a soup…

By | 2020-02-06T10:44:33+00:00 December 24th, 2018|Uncategorized|0 Comments