Pepper Rasam
About Pepper Rasam
Pepper rasam is a very popular south Indian dish which is served along with rice. It is a famous for its tangy and spicy flavours. It can also be enjoyed as a hot soup pepper rasam (without tempering) is considered as one of the best home remedies for cold, fever or sore throat.
Print
Pin
Advertisement
Recipe Time & More
Ingredients
- tamarind pulp or amla, or tamarind amla sized tamarind
- 1 cup Water
- 1 tsp Whole Black Pepper or masala masala powder
- 1 tsp Cumin Seed
- 3 - 4 pods Garlic
- 1/2 tsp Coriander Seeds
- 1 Tomato rasam preparation
- 1 tsp Turmeric Powder
- 1 tsp Salt or as per taste
- 1 cup Water
- cup Coriander â
- 1 leaves Curry spring
Advertisement
Instructions
- For tamarind extract - squeeze and soak it tamarind for 20 minutes.
- For masala powder - Grind whole black pepper, cumin seeds and coriander seeds. The texture should be coarse.
- Now add garlic cloves and grind it to a coarse texture. Do not grind it finely.
- For rasam - In a pan add tamarind extract, salt, chopped tomato.
- Now add ground powder, turmeric powder, curry leaves mix it well and boil it on medium flame.
- Once it starts boiling, keep the flame on low and let it simmer for 10 - 15 minutes.
- By this time, it will reduce in amount and tomato will be mushy.
- Mash the tomatoes with spoon in case they are still hard rinse the mixer jar and add the water and bring to a boil on a medium flame.
- Switch off the flame once froth starts forming on the top.
- Garnish with chopped coriander leaves and keep it covered until serving.
- Pepper rasam is ready to serve hot with rice.
Advertisement
Related Posts You May Like
Visit Our Store
Neeru Gupta
3 Comments
Leave a Reply
You must be logged in to post a comment.
This looks amazing! Thanks for sharing.
What a great recipe! Thanks for sharing.
I’m excited to make this at home!