PEPPER RASAM
Rasam is a thin soup like gravy with or without lentils served with steamed rice.It is the second course in the South Indian menu and has many variations and flavours.This Pepper Rasam is made without lentils and I often make it when someone at home is down with cold or fever.It is a highly a comfort food and is pleasing to taste bus specially when you are ill.I have many Rasam recipes in my blog,but the one I make the most at home was never blogged.So I am here today with my very own easy peasy method of the most tastiest South Indian comfort foods.
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Even in this Pepper Rasam I have seen different methods.Some make it with garlic,though I didn’t add here.Some add tomato and some don’t.I add and omit tomatoes,it is my personal preference to add tomatoes,since they give a pleasing colour and body to the rasam.My husband likes to have it as a soup with roasted papad. True heaven!Also This one doesn’t involve adding cooked lentils,so it can be stored for a couple of days.This is a fast recipe and can be tried by bachelors and working girls who are in a hurry,yet want home cooked food.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
|
- Tamarind gooseberry - a shaped ball
- 1 Tomato
- 1 tsp Rasam Powder
- 1 pinch Asafoetida
- 1/2 tsp Cumin
- 1/2 tsp Black Pepper
- to taste Salt
- TO TEMPER
- 1/2 tsp Ghee
- 1/2 tsp Mustard
- 1/4 tsp Cumin
- 1 sprig Curry leaves
Ingredients
|
|
- Soak tamarind in water.
- Extract the tamarind juice and add it in a vessel.Add chopped tomato,salt,rasam powder and asafoetida.
- Add black pepper and cumin in a blender.
- Powder in a blender.
- Meanwhile let the rasam boil.
- Add pepper-cumin powder to the rasam.
- Temper the ingredients given in the "TO TEMPER" table.
- Add the temperings to the boiling rasam.
- Mix well.
- Pepper Rasam is ready.
Notes
You can add pepper powder alone in place of pepper-cumin powder.
Always temper in ghee for that pleasing aroma.
Frying curry leaves in ghee gives that crunchy bite.
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