Pepper Rasam / South Indian Dishes
Saturday, June 29, 2013
Rasam is most popular in South India. Well, at my place we have rasam in our home almost everyday. A dinner or lunch is incomplete without rasam. This is a easy recipe which can be made within 10 minutes. This recipe is really flavorful especially when you are suffering from cold. It relives the cold and u can enjoy as a hot soup. Must say, this was the first recipe I learnt from my mom. This helped me a lot when I moved to USA, because I never knew how to cook. All my friends love the way I make rasam, well, must say this is my mom's recipe. So, lets get started.
Ingredients:
| Pepper | 1 1/3 Tbsp |
| Dry red chilli | 1 |
| Garlic | 4 to5 |
| Tamarrind | small gooseberry size |
| Salt | To taste |
| Cumin powder | 1/2 Tbsp |
| Curry leaves | 3 to 4 |
To Temper:
| Oil or ghee | 1 tsp |
| Mustard seeds | 1 tsp |
| Cumin seeds | 1 tsp |
| Urad dal | 1 tsp |
| Asafetida | pinch |
Method:
In a bowl mash the tomato finely. Add curry leaves, red chili and garlic (with skin and crush them).
Add pepper powder, cumin powder, extracted tamarind juice and mix well.
Add desired amount of water to it. Heat oil in a kadai and temper with all the ingredients mentioned above.
Pour the rasam mixture in the kadai and bring it to boil. Transfer it to the bowl and close it with a lid immediately.
Serve hot with rice, appalam and any fried curry. Or serve it like a soup.
Tips:
- You can powder equal quantities of pepper and cumin for this recipe. Both flat one table spoon.
- Do not over boil rasam, switch off once it os frothy at the top and make sure to boil on medium heat.
- Do not omit seasoning, because that brings flavor to the rasam.
- Even rasam powder can be used for this recipe, but make sure it has pepper in it.
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