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Pepper Rasam Recipe
Pepper Rasam Recipe
This hot and spicy South Indian style soup is not only good for digestion but also works as best home remedy for sore throat and cold during winter months. This step by step photo recipe of pepper rasam uses black pepper, tamarind, cumin seeds and garlic that plays major role in giving it a spicy character. Peper rasam is a spicy, tangy and hot appetizer drink made from tamarind, black pepper and cumin.this rasam is excellent remedy for cough and coldin the winters.
NotesThis measurement gives you 2 3/4 cups of rasam which can serve 2-3 persons.
Serves4 People
Preparation Time30 min
Cooking Time20 min
Ingredients
- ½ tbsp black pepper/kali mirch½ tbsp cumin/jeera2 dry red chilies halved and deseeded6-7 medium sized garlic
- ½ tbsp tightly packed seedless tamarind soaked in ½warm water1 medium tomato crushed or chopped1/2 cup coriander leaves choppedWater as requiredSalt as required
- 1 tsp mustard seeds/sarson8-10 medium sized curry leaves/kadi patta⅛ tsp Turmeric powder roughly 2 to 3 pinches of turmeric powderpinch a generousof asafoetida/hing1-1.5 tbsp Oil
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First just warm ½ cup water. soak tamarind in the warm water for 30 minutes. then squeeze the soaked tamarind to get the pulp. strain the tamarind pulp and keep aside.
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In a grinder, take garlic, red chilies, black pepper and cumin seeds. grind coarsely or to a semi fine texture.
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Heat oil in a pan or pot. splutter mustard seeds first.
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Then add curry leaves and the coarsely ground spices.
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Saute for a minute. then add turmeric powder, asafoetida and chopped coriander leaves. stir very well.
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Then add crushed or chopped tomatoes. stir and saute for a minute or two.
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