Andhra Style Garlic Pepper Rasam
Main Course, Main Dish
boiled and mashed
Salt to taste
decrease to 1 tsp if you don't want very spicy
For the tempering
increase if they are small cloves, there has to be a pronounced garlic flavour
dry red chillies
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.
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!