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14 December 2012,00:34 by
Ponmathi Srilekha.S

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BLACK PEPPER RASAM

Serves :
8

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Extract tamarind juice.
  • Coarsely ground pepper and jeera with half the curry leaves.
  • Mix tamarind juice and salt, and pressure-cook for one whistle.
  • Melt ghee and allow mustard seeds to splutter; add the other half of the curry leaves to the mixture.
  • Add coarsely ground ingredients with tamarind extract.
  • Add a little more water, taste for required salt and cook in medium fire. When the foam appears remove from fire.
  • Serve hot.

INGREDIENTS

  • 2 teaspoon black pepper
  • 2 tablespoon jeera
  • 2 small-sized lemon tamarind
  • 1 teaspoon mustard seeds
  • 1 teaspoon ghee
  • Salt to taste
  • A few curry leaves

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