PEPPER RASAM

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PEPPER RASAM

Cuisine:

Ingredients

For Tamarind Pulp

Other Ingredients

Instructions

  1. Preparing Tamarind Pulp

    Soak 1/2 tablespoon tightly packed tamarind in 1/4 cup warm water for 25 to 30 minutes

    Then squeeze the soaked tamarind to get the pulp. Strain and keep aside.

  2. To Make the Spice Mix

    Whilst the tamarind is soaking, crush coarsely 2 teaspoons black pepper, 1 teaspoon cumin seeds and 4 to 5 medium garlic (peeled or with their skins) in a mortar-pestle. You can also use a small grinder to coarsely crush these spices.

  3. Making Milagu Rasam

    Heat 1 tablespoon oil in a pan or pot. Add 1/2 teaspoon mustard seeds first and let them crackle.

    Then add 2 dry red chilies and a generous pinch of asafoetida. Stir and saute till the red chilies change color. Do not burn them.

    Then add 2 small tomatoes which have been crushed and 10 to 12 curry leaves. You can also add 1/2 cup chopped tomatoes.

    Stir and saute till the tomatoes become pulpy and soft.

    Then add 1/4 tsp turmeric powder & 1/2 tsp red chilli powder.

    Now add the coarsely crushed mix of black pepper + cumin + garlic.

    Stir and mix well. Then add tamarind pulp add 2 cups water and mix again. Season with salt.

    Simmer on a low to medium flame till the raw aroma of tamarind goes away. Cook for about 9 to 10 minutes.

    Cover and allow pepper rasam to stand for 5 to 7 minutes. Serve hot garnished with chopped coriander leaves.