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Pepper Rasam


1/4 cup red gram dal

lemon sized tamarind

2 tomatoes chopped

4 green chillies

1 inch ginger scraped

3/4 tsp pepper corns

1/2 tsp cumin seeds

pinch of turmeric

1 1/2 cups water

bunch of corinder leaves

salt to taste

For tempering:

2 tsp ghee

1 tsp mustard seeds

1/2 tsp cumin seeds

1 dry red chili halved

2 cloves garlic crushed

few curry leaves


Pressure cook red gram dal keep it aside. extract juice from tamarind. Grind the ginger and green chilies and powder the cumin and pepper corns. Add to the cooked dal all the ingredients juice and cook till it boils ,  off the heat and temper.

Method for tempering:

take a pan and heat the ghee and add all the ingredients except curry leaves , when the mustard seeds splutter add the curry leaves and take off heat .




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                                              Last modified: October 17, 2003