Pepper Rasam
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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.
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Ingredients
- Tamarind extract - Amla sized tamarind
- 1 cup water
- Masala powder - 1 tsp whole black pepper
- 1 teaspoon cumin seed
- 3 - 4 pods garlic
- ½ tsp coriander seeds
- Rasam preparation - 1 small tomato
- 1 teaspoon Turmeric Powder
- 1 teaspoon Salt
- 1 cup water
- â…› cup coriander leaves
- 1 spring curry leaves
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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.
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