Pepper rasam is very popular in southern part of India.It tastes awesome with Rice and Stir fry.I prefer to drink rasam than having it with Rice.It is so soothing and comforting.It is also good for Cough and cold because of the medicinal values of pepper.It is really good during winters.Today lets learn how to make pepper rasam.
Cooking Time : 10 mins
Serves : 2 persons
Salt to taste
Coriander leaves – a few
Peppercorns – 2 and 1/2 tsp
Cumin – 1 and 1/2 tsp
Garlic – 4 (I used Nattu Poondu)
Dried Red chilli – 1
Oil – 2 tsp
Mustard seeds – 1/4 tsp
Dried red chilli – 1
Curry leaves – 1 sprig
Asafoetida – a pinch
1.Soak tamarind in 1 cup of water and extract juice.In a mortar crush garlic with skin along with dried red chilli. Keep it aside.
2.Dry roast Pepper and cumin for about 1 to 2 minutes till a nice aroma comes from it in low flame.Add it to a mortar and crush them with pestle.
3.In a pan add oil.Once it get hot add mustard seeds allow them to crackle.Add Dried Red chilli,Asafoetida.
4.Add curry leaves,Crushed garlic and dried red chilli. Saute them nicely in oil.
5.Add dry roasted and crushed pepper cumin.saute it in oil.Add extracted tamarind juice and 1.5 cup of water.
6.Add salt to taste.Allow it to boil.When it starts to boil put off flame and add coriander leaves to it.
Serve it hot with Rice or as a Soup.
Also Check Garlic Rasam/Poondu Rasam