Jeera Rasam (Pepper Jeera Rasam)
A quick, spicy Jeera Rasam with black pepper and tamarind, perfect as a light soup to kickstart your appetite on a cold day. Ready in 15 minutes!
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Cooking tools:
- Spice grinder
- Mortar and pestle
- Saucepan
- Pot
- Skillet
- Stove
- Mixing bowl
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 1 small lime sized tamarind pulp (soaked in warm water for 10 mins)
- 1 tsp whole black pepper
- 1 tsp cumin seeds/jeeragam
- 1 sprig curry leaves
- 1 or 2 dry red chilies
- 1 tbsp toor dhal
- 2 medium ripe tomatoes
- 1 1/2 tsp salt
- 1/2 tsp turmeric
- 1/2 cup fresh cilantro for garnish
- 1/2 tsp hing/asafoetida
- 1 tsp mustard seeds
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