Pepper rasam recipeTweet
Pepper rasam or milagu rasam is a very comforting and ideal rasam to be served during cold season. It is made with black peppercorns, tomatoes, tamarind, cumin seeds and red chilles and is best served as plain or accompanied with steamed rice. Pepper rasam is a good remedy for cold and fever. It is not only healthy but also very easy to prepare too. I have a given a tangy twist to the rasam by adding little tamarind.
- Tomato - 1 (chopped finely
- Water - 2 cups
- Tamarind juice- 1 cup ( one lemon sized ball of tamarind soaked in one cup of water
- A pinch of asafoetida
- Salt to taste
- FOR TEMPERING
- Ghee or oil - 1 tablespoon
- Mustard seeds - 1/2 teaspoon
- A string of curry leaves
- FOR GARNISHING
- Chopped coriander leaves - 1 teaspoon
- TO GRIND
- Black peppercorns - 2 tablespoons
- Cumin seeds (jeera) - 1 tablespoon
- Whole red chillies (dry) - 2
Soak one lemon sized ball of tamarind in 1 cup of water. Extract the juice from the tamarind pulp and strain the juice with the help of a strainer.
Heat a cooking vessel. Add 1 cup of tamarind juice, salt, chopped tomatoes, asafoetida and the ground mixture of peppercorns. Boil on a medium flame till the raw smell of tamarind goes away and you get a nice smell of peppercorns and cumin seeds boiling.
Now add 2 cups of water and simmer the rasam on a medium flame for 10-12 minutes. Switch off the flame.
Heat a tadka pan. Add ghee and stir fry mustard seeds and curry leaves. Pour this seasoning to the rasam and mix well. Garnish with chopped coriander leaves.