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Pepper Rasam

K.V.Puttappa's picture
it's been tasty with rice
Ingredients
  Tamarind juice/2 tsp tamarind pulp dissolved in 4 cups of water. 3 Cup (48 tbs), by soaking and squeezing lime size tamarind in water
  Pepper powder 2 Teaspoon
  Jeera powder 2 Teaspoon
  Turmeric powder 1 Teaspoon
  Chopped garlic 4 Clove (20 gm), smashed and roughly chopped
  Tomato 1 Medium
  Chopped cilantro 1⁄2 Cup (8 tbs) (Coriander Leaves)
  Salt To Taste (As Needed)
  Mustard 1 Teaspoon
  Jeera seeds 1 Teaspoon
  Red chilly 1
  Hing 1 Pinch
  Curry leaves 4 (Few)
Directions

Take the tamarind juice in vessel.Add all the powders, garlic and salt to it. Squeeze the tomatoes by your hand and mix with the liquid well.Check for salt and spice level.Add the coriander leaves and keep aside. Take a kadhai or sauce pot and add 2 tsp of oil. To this add the tempering ingredients one by one.When the mustard pops add the tamarind juice mixture to it.

Reduce the heat the medium and look for the bubbles.The trick for good rasam lies at the last stage.My mother tells me that the rasam should not boil at any cost.When the first stage of boiling bubbles appear like a foam as shown in the above picture,we should switch off the stove and take the pot away from the stove and close with a lid.Allow it to rest for atleast 15 mins. At this stage your house will be filled with the wonderful aroma of the rasam.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Breakfast
Taste: 
Spicy
Method: 
Slow Cooked
Occasion: 
Wedding
Restriction: 
Vegan, Vegetarian
Ingredient: 
Pepper
Interest: 
Kids, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
26 Minutes
Ready In: 
41 Minutes
Servings: 
4

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Average: 3.8 (6 votes)

1 Comment

Sumathy's picture
Please remove this recipe, picture from here immediatly.Its mine and I have blogged it in my blog.You are doing a disgusting job and u r calling urself a chef.You should be ashamed of this.