Coriander Pepper Rasam Recipe

Ingredients: 

• Tamarind/Chintapandu - 1 tbsp
• Toor Dal/Kandi pappu water - 2 cups
• Coriander Leaves - 1 bunch
• Curry Leaves - 4stems
• Garlic - 6 flakes
• Red Chillies/Endu mirchi - 4
• Avalu/mustard seeds - 1tsp
• Jeelakarra/cumin seeds - 1 tsp
• Black Pepper - 1tsp
• Jaggery/Bellam - a pinch
• Oil- 1tbsp
• Salt to taste

Preparation:

• Soak tamarind in 1 cup of water.
• Wash and finely chop corainder leaves and reserve the stems.
• Now finely crush coriander stems and garlic.  

• Add crushed coriander stems and garlic and pinch of jaggery to tamarind water and soak for 30minutes.
• Crush cumin seeds and black pepper and keep it aside.

Method:

• Heat oil in a pan. Add mustard seeds and red chillies and allow it to splutter.
• Add the tamarind water and allow it to boil for 10minutes.
• Now add dal/kandi pappu water, curry leaves, coriander leaves and allow it to boil for 5minutes in high flame.
• Add salt, crushed cumin seeds and black pepper and boil for 5minutes.
• Finally garnish it with coriander leaves and serve hot.