Rasams Recipes - Cumin and Pepper Rasam

Ingredients

• 15 ml/1 tbsp ghee

• 5 ml/1 tsp red lentils

• 7.5 ml/1 1/2 tsp black peppercorns

• 5 ml/1 tsp cumin seeds

• 2 dried red chilies, halved

• 2.5 ml/1/2 tsp asafetida

• 5 ml/1 tsp mustard seeds

• 2.5 ml/1/2 tsp cumin seeds

• 2-3 curry leaves

• 15 ml/1 tbsp tamarind pulp

• salt

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Method:

1. Heat 5 ml/1 tsp of ghee and fry the lentils, peppercorns, cumin, 1 chili and the asafetida until lightly colored.

2. Grind to a fine powder. Heat the remaining ghee and fry the mustard and cumin seeds, the remaining chili and the curry leaves until the mustard seeds start crackling.

3. Add the tamarind pulp and simmer for a few minutes until the raw smell of the tamarind disappears.

4. Add the ground spice and simmer for a few minutes. Serve hot with rice.