What are you cooking?

Your turn

What should I cook next?

Pepper and tamarind broth

Rasam

Cooked, tested and written by Nikhil Ballal

A bright tomato rasam with crushed pepper, cumin, garlic and a fragrant curry-leaf tempering.

Per serving · estimated

Meal nutrition

Add to EF
All micronutrients

Calculated from the listed ingredient quantities. Brands, serving size and cooking losses change the result.

Ingredients

  • 2 ripe tomatoes
  • 1 tbsp tamarind pulp
  • 1 tsp peppercorns
  • 1 tsp cumin
  • 3 garlic cloves
  • Mustard, curry leaves and coriander

Method

  1. Crush pepper, cumin and garlic coarsely. Simmer tomato and tamarind in three cups of water.
  2. Add the crushed spices and heat until a foamy cap rises. Do not let it boil hard.
  3. Temper mustard and curry leaves in ghee, pour over the rasam and finish with coriander.

Suggestions

Give me something worth trying