Wednesday, December 9, 2015

Peppar Rasam

2 small /1 Big Tomato
1 tsp minced garlic
2 cloves Garlic-crushed (Optional)
1 green chilli
1 red Chilli whole
1 tsp mustered seeds
2 tsp grated coconut (Optional)
pinch Turmeric
1-2 tsp Pepper powder (adjust as per requirement)
2 tsp Rasam powder
1/2 tsp Sugar
Salt to taste
1 tbsp Oil
2-4 curry leaves
2 cups water


  • Wet grind the Tomatoes, Minced Garlic and Green Chillis
  • Heat Oil in a heavy bottomed wok
  • Add Red Chillis, crushed Garlic, Mustard seeds, Curry leaves
  • Once the Mustard starts spluttering, add the tomato paste.
  • Add water, adjust the consistency to thin.
  • Now add Turmaric, pepper powder, Rasam powder,Sugar, salt.
  • Let it boil for 10-15 mins on a low flame.
  • Now add grated coconut( optional)
  • Now turn off the heat and serve with rice.

1 comment:

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