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Pepper Rasam (spicy and tangy)
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Vaishali SuhasPepper Rasam (spicy and tangy)
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Rasam is an essential part of any South Indian meal platter. It is a spicy and tangy thin soup made with spice powders, tamarind, cooked daal with flavours of onions, tomatoes and garlic!
It has got medicinal properties too as it helps in digestion, is an immunity booster, aids in soothing throat and nose congestion and gives instant relief from loss of taste. Try out the delicious recipe.
Ingredient
Food ration :
4 servingsCooking time :
25 minutes
3 cups
Water
1 tablespoon
Ghee
1/4 tsp
Hing
1 tsp
Mustard seeds
1 tsp
Crushed garlic
1 tsp
Crushed ginger
1/4 tsp
Methi seeds
1 tsp
Black pepper seeds
1/4 tsp
Ajwain (caraway) seeds
1 tsp
Sesame seeds
1 tsp
Cumin seeds
1 tsp
Coriander seeds
8 -10
Curry leaves
1/2 cup
Coriander leaves
1 tablespoons
Thick tamarind water
as per taste
Jaggery powder
1 tsp
Lemon juice
as per taste
Salt
Cooking instructions
* Step 1
First, dry roast the seeds: cumin, coriander, methi, ajwain, sesame, peppercorns, 2 red chillies. When they are aromatic, cool and grind them to a powder.
* Step 2
Now, heat an iron kadhai. Add 1 tsp ghee. Add cleaned and washed curry leaves, coriander leaves and fry well.
* Step 3
Then cool and make a very fine and thin paste of the greens and keep aside.(Strain it for better colour and use the small pieces of leaves in chutney)
* Step 4
Heat a sauce pan. Add remaining ghee. Add the Mustard seeds. When they splutter, add hing, red chillies, a few curry leaves and saute' well. Then add ginger and garlic and fry till aromatic. Then add the prepared masala and stir well.
* Step 5
Then add the toor daal, strained tamarind water and mix well. Add salt, jaggery, turmeric and mix well. Add 1 cup water to adjust the consistency.
* Step 6
Boil on low flame for 10 minutes. Lastly, add the greens paste, lemon juice and turn off flame immediately.
* Step 7
Garnish with black pepper corns and serve hot as a soothing immunity booster drink to your family.
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