Pepper Rasam is very soothing and a great remedy for cold and sore throat.But makes a very rare appearance in my kitchen....I always prefer pepper rasam on a cold rainy say with hot piping steamed rice....bliss!Rasam, Rice and poriyal is a great combo for lunch!
Pepper Rasam Recipe - Ingredients
Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian
Tamarind - lemon sized ball
Coriander leaves - 1 tbsp chopped roughly
Salt - to taste
To dry roast and grind:Pepper - 1 tsp
Jeera - 1 tsp
Garlic - 1 (I used it with skin)
Red Chilli - 1
Toor dal - 1.5 tbsp
To temper:Ghee - 1 tsp
Oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Hing - a generous pinch
Red Chilli - 2
- In a pan - Dry roast the ingredients(till dal turn golden brown) listed under 'to toast & grind' and grind it to a coarse powder.
- Soak tamarind in 1 cup of water, take thick pulp out of it. Add 1/2-3/4 cup water(depends on the thickness of your tamarind pulp) to the thick tamarind pulp and let it boil till raw smell of tamarind leaves.
- Now add the coarse powder and let it boil for 2 mins...Add required salt.Meanwhile heat a kadai with oil+ghee and add the items listed under 'to temper'...allow it to splutter.
- Then transfer the tempered items to the boiling rasam.Let it for a single rolling, garnish with coriander leaves and switch off.
- Ghee gives a nice flavour to the rasam so dont skip it.
- Dont let the rasam boil for more time which is the key to make a good rasam.
- This is little spicy with pepper so adjust red chillies according to your spice level.
- Adjust water quantity according to the thickness of the tamarind pulp.
- You can add tomatoes too...if so add it after tempering saute it for few mins till raw smell leaves.
Written by: SHARMILEE J