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Learn how to make Pepper Rasam with our Chef Ruchi Bharani

Pepper Rasam Ingredients:
4 cups Lukewarm Water
2 tbsp Tamarind
1 tbsp Black Peppercorns
1 tbsp Cumin Seeds
4 Garlic Cloves
1 & 1/2 tbsp Oil
1 tbsp Mustard Seeds
3 Dry Boriya Red Chillies
1/2 tsp Asafoetida
10-15 Curry Leaves
2 Tomatoes (grated)
Salt
1 tsp Jaggery
Coriander Leaves (chopped)

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Host: Ruchi Bharani
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Rasam or charu pani (in Odia), chaaru, saaru, saathamudhu, or kabir is a South Indian dish (eaten with other dishes or by itself). It is a spicy-sweet-sour stock traditionally prepared using kokum, tamarind, or dried green mango juice as a base along with jaggery, garlic, black pepper, chili pepper, cumin, tomato, and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables. Nowadays, all the seasonings required are combined and ground beforehand into rasam powder, which is available commercially. Chilled prepared versions are also marketed commercially as well as rasam paste in bottles. |

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