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Best Advice to Cooking Yummy South Indian Peper Soup

Wishing to dine South Indian Peper Soup a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This site is going to guide you with clear instructions on preparing a South Indian Peper Soup like a famous chef made.

South Indian Peper Soup

We hope you got insight from reading it, now let's go back to south indian peper soup recipe. You can have south indian peper soup using 16 ingredients and 4 steps. Here is how you achieve it.

To make an extraordinary South Indian Peper Soup, here are the ingridients needed:

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

After preparing the ingridients, now you are ready to prepare your 5-star South Indian Peper Soup by following the guidances below:

  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..

It has very simple ingredients, a couple of fresh ripe tomatoes and some spices. Mulligatawny soup is the result of that 'sharing', not only do I love the spice in this soup but also the name. It is just wonderful, it hails from two Tamil words. One for pepper and the other for water, which is really very apt. Rumour has it that Mulligatawny soup takes its heritage from the classic Tamil south Indian dish of Rasam.

Recipe : South Indian Peper Soup

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