Practical Method to Preparing 5-Star South Indian Peper Soup

Hoping to dine South Indian Peper Soup a luxurious restaurant's, but for some causes are not able to go to restaurants. This page is going to help you with clear ways on preparing a South Indian Peper Soup like a famous chef made.

We hope you got benefit from reading it, now let's go back to south indian peper soup recipe. To make south indian peper soup you need 16 ingredients and 4 steps. Here is how you cook that.

To cook an unforgettable South Indian Peper Soup, below are the ingridients required:

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

After readying the components, now you are ready to prepare your appetizing South Indian Peper Soup by following the procedures on this section:

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..

Recipe : South Indian Peper Soup

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step by step to make South Indian Peper Soup

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