How to Make Homemade South Indian Peper Soup

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we're going to make a special dish, Steps to Make Ultimate South Indian Peper Soup. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from South Indian Peper Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare South Indian Peper Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few components. You can have South Indian Peper Soup using 16 ingredients and 4 steps. Here is how you can achieve it.

Pepper Rasam

Ingredients and spices that need to be Prepare to make South Indian Peper Soup:

1. Tomatoes -2 medium or 1 big
2. Tamarind - small gooseberry sized ball
3. 1 tsp Whole black pepper -
4. tsp Cumin seeds/Jeera seeds -1
5. 2 cloves Garlic -
6. 1 pinch Turmeric powder -
7. Sambar powder -1/2 tsp (optional)
8. Curry leaves - few
9. as needed Salt -
10. For the seasoning
11. 1 Red chilli -
12. Curry leaves - few
13. 1 tsp Ghee -
14. 1 tsp Mustard seeds -
15. For Garnishing
16. Coriander leaves - 2 tbsp finely chopped

Instructions to make to make South Indian Peper Soup

1. Preparation Keep all the ingredients ready. Soak tamarind in a cup of warm water, extract its juice and throw the pulp. (You can either extract tamarind pulp or you can even add the tamarind as such in water for this rasam alone) Grind jeera, pepper and garlic for a few seconds in a mixie or you can just crush it. (do not grind finely) Method Take a cup of tamarind extract, add chopped tomatoes, sambar powder, turmeric powder, crushed pepper + cumin + garlic mix, salt needed and curry leaves.
2. Once it starts boiling, keep the flame on low and let is simmer for 10-15 minutes or until the raw smell of the tamarind goes. By this time, the rasam would have reduced a little.
3. Now add 1 3/4 cup of water, boil on medium flames until froth starts forming at the top. (see picture below) Once froth starts forming on the top, switch off the gas.(do not boil the rasam as it will not taste good).Garnish with finely chopped coriander leaves. Heat a tsp of ghee, add mustard seeds, when it splutters, add red chilli, curry leaves and pour it over the rasam.
4. Serve hot with steamed rice and any vegetable curry or kootu of your choice. Enjoy! Note - this measurement gives you 2 3/4 cups of rasam which can serve 2-3 persons.

While this is in no way the end all be all guide to cooking fast and simple lunches it's good food for thought. The expectation is that will get your own creative juices flowing so you are able to prepare excellent lunches for the family without having to complete too terribly much heavy cooking in the practice.

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