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Pepper Rasam
Black Pepper Corns 2 Teaspoon  
Cummin Seeds 2 Teaspoon  
Lentils 1 Tablespoon  
Dried Red Chillies 2 Piece  
Asafoetida 1 Piece  
Tamarind 1 Tablespoon  
Mustard Seed 1 Teaspoon  
Curry Leaves 5 Leaves  
Oil 1 Tablespoon  
Preparation Method:Toast the pepper, lentil, chillies, together in a pan till they become golden brown. Add cumin seeds and grind them together to a powder.

In a separate bowl, mix the tamarind paste (if not paste remove the pieces of taminind after 15 minutes in the water) in 4 cups of warm water. Add salt and Asafoetida, boil the water for a few minutes. Mix in the powder from above and boil for about 5 minutes.