Aug 23, 2012

Pepper Rasam!!!

Hi guys!!!!

I prepare Rasam once a week. Mostly, it is Tomato Rasam coz my hubby loves it. I was down with a flu recently and my tongue just did not respond to any taste in my food. I had to prepare this fiery Pepper rasam to relieve myself from all the nasal congestion. It was an instant relief and made a good lunch too!!!

I generally do not grind the rasam powder and store it for ages. I like to grind it fresh everytime I prepare rasam. Now lets see the recipe.


For Rasam powder:
Pepper - 2 tsp
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Corriander seeds - 1 tsp
Toor dal - 1 tsp
Garlic cloves - 3 or 4
Curry leaves - a small bunch

Other ingredients:
Tamarind juice - 1/2 cup
Oil - 1 tbsp
Corriander leaves - a bunch
Salt - as per taste


1. Grind all the ingredients under "for rasam powder" into a coarse powder.
2. Heat oil in a kadai and add the powder to it and give it a little stir.
3. Now add the tamarind juice followed by about a cup of water.
4. When the rasam is just about to boil add the chopped corriander leaves and salt. Do not let it boil too much. When it just starts to have white bubbles all over turn off heat.

Serve hot with rice and any poriyal!!!

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