A thin, peppery tamarind soup spiced generously with DC Black Pepper Powder. Warming, digestive, and bursting with aromatic South Indian flavors.
Soak tamarind in 1 cup warm water for 10 mins. Squeeze and extract the juice. Discard solids.
Combine tamarind water, chopped tomatoes, turmeric, and salt in a pot. Boil for 5-6 mins until tomatoes soften.
Coarsely crush garlic and cumin seeds together. Add to the pot along with Black Pepper Powder.
Add remaining 2 cups water. Simmer for 5-6 mins on low heat.
In a small pan, heat oil. Add mustard seeds (let them pop), curry leaves, and dried red chillies.
Pour the hot tadka into the rasam. Stir gently.
Garnish with fresh coriander. Serve hot as a soup or over steamed rice.
More dishes that showcase the bold flavours of DC Black Pepper Powder.
Juicy button mushrooms cooked in a bold, peppery onion-tomato masala. DC Black Pepper Powder is the star, giving this dish an addictive sharpness.
