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Receta Pepper Garlic Rasam (Indian pepper soup)
by Navaneetham Krishnan

Pepper Garlic Rasam (Indian pepper soup)

Sparkled with curry leaves, coriander leaves and spring onion without any compromise on its authentic flavour.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Indian
Tiempo para Cocinar: Raciónes: 3 person

Va Bien Con: its a dish for rice

Ingredientes

  • 1/2 tbsp black pepper seeds
  • 1 tsp cumin seeds
  • 8 garlic
  • Tamarind juice - as needed
  • For tempering
  • 2 sprigs curry leaves
  • 2 sprigs coriander leaves -sliced thinly
  • 2 sprigs spring onions - sliced thinly
  • 1/2 tsp white ulundu (urad dhal)
  • 1 tbsp ghee or oil

Direcciones

  1. Roughly pound pepper, cumin and garlic.
  2. Add in a pot with 1 litre of water.
  3. Pour tamarind juice and season with salt.
  4. Simmer, just to heat through.
  5. Meanwhile, fry the herbs with urad dhal in ghee or oil.
  6. Tip into rasam.
  7. Stir and off the heat.