Tamil Nadu

Pepper rasam

Name: Pepper rasam
Total time: 20 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 2 ripe tomato; a small ball tamarind; 1.5 tsp crushed black pepper; 1 tsp cumin seeds; 4 cloves garlic; 3 tbsp cooked toor dal (split pigeon peas); a pinch turmeric (ground turmeric); 2 tsp ghee; 1/2 tsp mustard seeds; 1 sprig curry leaves; a handful coriander leaves (cilantro); Cooked rice, to serve; Salt, to taste

Better than any soup with a French name.

20 minTime

6 gProtein each

mediumSpice

Rasam means essence2 chapters · 1 min read

Make it your way

Grandma's wayGrandma's milagu rasam.

The original

222kcalsame

6 gproteinsame

3 gfibresame

20minutessame

Per serving, worked out from the ingredient table.

Ingredients

Tomato2 ripe

Tamarinda small ball

Black pepper1.5 tsp, crushed

Cumin seeds1 tsp

Garlic4 cloves

Toor dal (split pigeon peas)3 tbsp, cooked

Turmeric (ground turmeric)a pinch

Ghee2 tsp

Mustard seeds½ tsp

Curry leaves1 sprig

Coriander leaves (cilantro)a handful

Cooked riceto serve

Saltto taste

Method

4 steps

1Crush pepper, cumin and garlic coarsely.
2Simmer tomato in tamarind water with turmeric and salt.
3Add the crushed spices and dal water. Heat until it froths, then switch off.
4Temper mustard and curry leaves in ghee, pour over, and add coriander.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Pepper rasam

Better than any soup with a French name.

20 minTime

6 gProtein each

mediumSpice

Rasam means essence2 chapters · 1 min read

Make it your way

Grandma's wayGrandma's milagu rasam.

The original

222kcalsame

6 gproteinsame

3 gfibresame

20minutessame

Per serving, worked out from the ingredient table.

Ingredients

Tomato2 ripe

Tamarinda small ball

Black pepper1.5 tsp, crushed

Cumin seeds1 tsp

Garlic4 cloves

Toor dal (split pigeon peas)3 tbsp, cooked

Turmeric (ground turmeric)a pinch

Ghee2 tsp

Mustard seeds½ tsp

Curry leaves1 sprig

Coriander leaves (cilantro)a handful

Cooked riceto serve

Saltto taste

Method

4 steps

1Crush pepper, cumin and garlic coarsely.
2Simmer tomato in tamarind water with turmeric and salt.
3Add the crushed spices and dal water. Heat until it froths, then switch off.
4Temper mustard and curry leaves in ghee, pour over, and add coriander.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pepper rasam

Make it your way

Ingredients

Method

Pepper rasam

Make it your way

Ingredients

Method

Make it a meal