Pepper Rasam – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Order different side orders such as various vegetables, beans, rice or potatoes. Meatless appetizers can also be served as a part of your dinner. Just make sure to let your server know that all of those dishes will be acting as your main course and to have him or her bring out one big plate for you to eat off of. You may just have the best meal on the table, but it s up to you to allow those meat eaters eat off your plate, since you can t eat off theirs!
Ingredients (use vegan versions):
- 1/2 teaspoon pepper
- 1tsp cummin seeds
- 2 pinch asafoetida
- 2 pinch turmeric powder
- salt to taste
- 4 cups water
- 2/3 teaspoon tamcon (tamarind paste)
- 1/2 teaspoon vegan mustard seeds
- a little curry / corriander leaves
- 1 teaspoon oil
Directions:
Make a powder of pepper and cummin seeds.
Add tamcon, pepper cummin powder, asafoetida, turmeric powder and
salt to 3 cups of
water and allow to boil for five minutes on high heat.
Add the rest of water and allow to boil for just 2 minutes.
Let mustard seeds splatter in hot oil and pour it on the rasam. Garnish with
curry/corriander leaves.
Serves: 4
Preparation time: 7 minutes
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