• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Healthy pepper rasam

1&1/2 tbsp – cooked dal
8 – peppercorn
8 – curry patta leaves
2 tsp – chopped coriander leaves
1 tsp – tamarind paste
Salt
4 – peeled garlic cloves
1 tsp – ghee
1/2 tsp – cumin
1/2 tsp – coriander seeds
Asafoetida, a pinch
1/4 tsp – mustard seeds
1 small red chilli
Directions
Make 300ml dal water with cooked dal, mix tamarind paste and salt, keep it aside.
In a frying pan dry fry peppercorns, cumin and coriander seeds and crush them roughly along with garlic.
Remove from the pan a place to one side.
In the same pan heat ghee, add mustard, curry leaves, turmeric and asafoetida and fry until the seeds splutter.
Add crushed pepper masala and fry for a few seconds; add the dal water.
Let it start boiling, then remove from fire.
Sprinkle coriander leaves and cover with a lid, simmer until cooked.