Traditional Pepper Water or Rasam |
||
|
Ingredients: (Serves 4-6) 1 small cup Tamarind Juice 2 clove Garlic Half tsp Ground Black Pepper 1 tsp ground Cummin 5 cups Cold Water 1.5 tsp Salt 3 tbsp chopped Fresh Coriander 1 quartered Tomato 1 tsp Black Mustard Seeds 10 sprigs Curry Leaves 2 tsp Oil Method: 1. Heat up a sauce pan, put in tamarind juice, pepper, cummin, tomato, cold water, salt, coriander, garlic and set to boil. 2. Switch to lower flame and simmer for 15 minutes. 3. Heat up a separate saucepan with some oil, fry the mustard seeds and curry leaves until brown in color. 4. Add the fried mustard seeds and curry leaves into soup and serve while hot. |
||
|
|
||