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Pepper Rasam by The Dearist | Recipe
INGREDIENTS :
- Black Pepper, 1-2 tbsp, crushed
- Water, 1/2 ltr
- Jaggery, 1 tsp, as per taste
- Kokum Rinds, 2-3 {optional)
- Lime Juice, to garnish
- Coriander, chopped, to garnish
For the tadka:
- A2 Ghee, 1 tsp
- Curry Leaves, 10-12
- Mustard Seeds, 1 tsp
- Cumin Seeds, 1 tsp
METHOD :
- Bring half a litre of water to a boil and add in the pepper, jaggery, and kokum rinds. Let the mixture boil well for 5-10 minutes before turning off the flame
- For the tadka, in an iron vessel, add the ghee, cumin seeds, mustard seeds and curry leaves. Let the ingredients crackle in the ghee.
- Add the tadka to the rasam and garnish with lime and finely chopped coriander leaves.
- Serve with cooked quinoa, rice, or barley pearls. Or enjoy as is.
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