Andhra Style Garlic Pepper Rasam
Ingredients
- 3 tbsp toor dal boiled and mashed
- 4-5 medium tomatoes
- 10 curry leaves
- 2 cups water
- 1 lemon sized tamarind ball
- 1/2 tsp tumeric powder
- Salt to taste
- 1.5 tsp pepper powder decrease to 1 tsp if you don't want very spicy
- 1.5 tsp Jeera powder
For the tempering
- 1 tbsp sesame oil or ghee
- 10-12 garlic cloves increase if they are small cloves, there has to be a pronounced garlic flavour
- 1/2 tsp mustard seeds
- 1/4 cup coriander leaves
- 2 sprigs curry leaves
- 4-5 dry red chillies
- pinch heeng
Instructions
- In a cooker boil together toor dal, curry leaves and tomatoes.
- Once the steam is released from the cooker, add turmeric, salt and tamarind pulp to the same. Bring to boil and add pepper powder and jeera powder.
- In a small tadka pan, heat oil. Add heeng, curry leaves, mustard seeds and dry red chillies. Sautee for 2 mins. Add smashed garlic and sautee till it starts turning brown.
- Add to the rasam mix along with half the coriander leaves and let it simmer for 5-10 minutes till the raw smell goes.
- If the rasam feels too thick, add some boiled water. Taste and adjust seasoning and spice to your levels. By spice I mean pepper powder and jeera.
- Finish with the rest of the corainder leaves and serve steaming hot.
Notes
If you have rasam powder at home, you can add 1 tsp of that and reduce both pepper & jeera powder a little.
Tried this recipe?Let us know how it was!