Peppery Rasam


Shallots: 3, thinly sliced
Garlic: 1 clove, sliced
Curry Leaves: 1 sprig
Dry Red Chilies: 2, broken
Tamarind Paste: 1 tsp dissolved in ¼ cup of warm water
Black Pepper Powder: 1.5 tsp
Turmeric Powder: ¼ tsp
Sambar Powder: 1 tsp
Mustard Seeds: ½ tsp
Salt & Oil


  • In a pan heat oil and splutter mustard seeds
  • Add shallots, garlic, curry leaves, and dry red chilies to this sauté for few minutes
  • Add pepper powder, turmeric powder, and sambar powder to the onion and sauté in very low heat for about 5 minutes
  • Add the tamarind water to the pan along with 1 cup of water and let it boil well
  • Turn off the heat and serve with rice


Post a Comment