Pepper Jeera Rasam

2 fully riped tomatoes
1 tsp red chilli powder
2 tsp jeera / cumin pdr
1 tsp pepper pdr
1/2 tsp tamarind pulp
Jaggery to taste
Salt to taste
Chopped coriander leaves

For tempering:
2 tsp oil
Curry leaves
1 tsp mustard
1 tsp jeera
1/2 tsp turmeric pdr
Pinch of hing


  • In a pan heat oil, add mustard,once it starts crackling add curry leaves,hing,turmeric pdr,jeera and fry for a second
  • Add finely chopped tomatoes and fry until they turn mushy
  • Add jeera,pepper and chilli powders,2 cups water,salt,jaggery, tamarind  and let it boil
  • Turn off the flame and temper with the ingredients mentioned
  • Garnish with the chopped coriander leabes, serve hot with rice and papad.


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