PEPPER RASAM

Pepper Rasam is very popular in South India. It tastes great with hot steamed rice. It is prepared with cumin seeds, pepper and garlic. It is also very comforting and effective when taken during fever or cold. An easy recipe, can be made within 10 minutes.

INGREDIENTS:

Tomato - 2

Pepper - 2 tsp

Cumin seeds - 1 tsp

Garlic - 2 slices

Tamarind - small lemon sized

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/8 tsp

Red chili - 2

Turmeric powder - 1/4 tsp

Asafeotida - 1/8 tsp

Salt to taste

Curry leaves

Coriander leaves

METHOD:

1. Soak tamarind and extract the tamarind juice, keep aside.

2. Crush the pepper and cumin seeds coarsely. 

3. Add the garlic and crush them roughly.

4. Chop the tomato finely. Add little water and mash it well with your hands. 

5. Heat a pan with oil. Add mustard seeds and when it splutters, add fenugreek seeds, red chili, curry leaves, asafeotida and turmeric powder.

6. Add grounded pepper-cumin and garlic and roast for 10 seconds.

7. Now add the pulpy tomato water, tamarind juice and salt. Mix well and let it come to a boil.

8. Do not boil the rasam any longer than 5 minutes.

9. Switch off the flame and add coriander leaves.

10. Pepper rasam is ready. Serve this with rice with any curry of your choice or just pour into a mug and sip it.