Pepper Rasam
April 10, 2019
: 3
: 15 min
: 30 min
: 45 min
: Easy
Rasam is a very famous soup variety in South cuisine usually blended with lentil, tomato purée freshly grinded masala along with additional ingredients to enhance the taste.
Ingredients
- Toor Dhal / Pigeon Pea - 1/4 cup
- Turmeric powder- 1/2 tsp
- Tomatoes- 4
- Tamarind pulp - 2 thsp
- Rasam Powder - 1 thsp
- Salt - 1 thsp
- Coriander leaves- garnish
- Green Masala
- Green chilies- 2
- Garlic -3
- peppercorns- 1/2 tsp
- Cumin seeds- 1 tsp
- Curry leaves- few
- Tempering:
- Ghee - 2 tsp
- Mustard seeds- 1tsp
- Asafetida - 1/4 tsp
- Dry Red Chili- 3
- Curry leaves- few
Directions
- Step 1 First step pressure cook the lentil with turmeric with three whistles keep aside.
- Step 2 Take a pan add water 1/2 cup then add tomatoes allow to boil for 5 minutes remove from flame cool it completely.
- Step 3 Take blender grind to purée keep aside.
- Step 4 Take a dry blender add green chilies, garlic , peppercorns, cumin seeds, curry leaves grind to a mixture.
- Step 5 Take a wide bowl add lentil (Dhal ). Tamarind juice, tomato purée, Rasam powder and salt mix the Rasam mixture with the spatula.
- Step 6 Take a Pan add the rasam mixture allow it to boil in medium flame for 3 minutes then add the freshly grinded green masala mixture mix vigorously with the spatula all the masala is uniformly blended.
- Step 7 Boil the Rasam mixture for 5 minutes. If salt is required add at this stage.
- Step 8 For tempering take a small pan add ghee 2 tsp allow it to become hot then add mustard seeds allow to crackle then add Asafetida, dry red chili and curry leaves fry for 2 minutes in low flame pour in the boiling Rasam mix well allow to boil till Rasam boils then add coriander leaves.
- Step 9 Pepper Rasam is ready for serving with white rice or consumed as soup.
- Step 10 Note : Rasam is good herbal drink during cold and sour throat as pepper Rasam acts as remedy .