Monday, 16 January 2012

Pepper Rasam

Pepper Rasam Ingredients:

1. Ripe tomato – 1 chopped
2. Seeragam – 1 tsp
3. Pepper (Milagu or miriyalu) – 1 tsp
4. Tamarind – small lemon size
5. Garlic flake – 1 roughly chopped (optional)
6. Turmeric powder – ½ tsp
7. Asafoetida – a pinch
8. Mustard seeds – ½ tsp
9. Curry leaves – few
10.Coriander leaves – few
11.Oil – ½ tsp
12.Salt – to taste

Pepper Rasam Preparation:

Soak the tamarind in water for few mins. 

Make a corase paste with cumin seeds and pepper corns. 

Then squeeze the tamarind with chopped tomatoes until nothing hard left to squeeze.

Strain the juice and keep it aside.

Now boil the tamarind and tomato juice along with cumin seeds and pepper corns paste, turmeric powder, asafoetida and salt for few mins.

Let it come to a boil and chopped coriander leaves.

Never over boil the rasam.

When it comes to a boil, remove it from the flame. 

Then season with mustard seeds, curry leaves, crushed garlic and pour on top of rasam.

Serve hot with rice.