Easy tomato black pepper rasam recipe

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Prep Time:0 minutes | Cooking Time:1 hour
4 stars - based on 9 votes

Ratings: Rate this recipe!
on on on on off 9 - Great!

INGREDIENTS:

  1. Ripe tomato - 2
  2. Garlic - 4 cloves
  3. Cumin seed - 1 1/2 teaspoon (tsp.)
  4. Black pepper - 1 teaspoon (tsp.)
  5. Dry chili - 2
  6. Turmeric powder - a pinch
  7. Tamarind - a small lemon size
  8. Coriander leaf - 10
  9. -- For Tempering --
    1. Mustard seed - 1 teaspoon (tsp.)
    2. Asafoetida powder - 1/2 teaspoon (tsp.)
    3. Curry leaf - 5
    4. Oil - 2 tablespoon (tbsp.)
  10. Salt - to taste

PREPARATION:

  1. Soak tamarind in 2 cup of water, dissolve and take tamarind juice.
  2. Grind tomato, garlic, black pepper, cumin seeds, dry chili into a fine paste by adding little water as possible.
  3. Heat a pan and add the ground paste, tamarind juice, salt to taste and bring to boil and keep it aside.
  4. In different pan heat, add mustard seed once it stopped splattering add asafoetida, curry leaves cook for few minutes and add to the rasam and serve.

NOTES:




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