Delicious Jeera Rasam Recipe

Producer: Snigdha Oreya

Coarsely grind ½ tbsp black peppercorns, ½ tbsp cumin, 2 dry red chilli, and 6 garlic cloves.

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Soak ½ tbsp tamarind in hot water.

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Heat oil in a pan. Add in the mustard seeds.

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Add 8 curry leaves and the spice mix. Saute well.

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Add in turmeric, asafoetida, and chopped coriander leaves.

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Add tamarind pulp, salt to taste, and water.

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Simmer for 15 minutes. Serve with hot rice.

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