Pepper Rasam By apar
by apar
17 Apr 2002
This recipe has been viewed 6954 times
1. pepper rasam is a very good cure for cold, cough, indigestion, constipation.
2. if you want the rasam to be hot, then in the seasoning you can add one red chilli.
3. when boiling rasam, keep the flame medium. also cover the rasam with a lid so that the aroma is not lost.
Pepper Rasam By apar recipe - How to make Pepper Rasam By apar
Preparation Time: Cooking Time: Total Time:
For Rasam:
a medium lemon sized tamarind (imli)
1/2 tsp black pepper (kalimirch) powder
1/4 tsp cumin seeds (jeera) powder
salt to taste
a pinch of asafoetida (hing)
a few curry leaves (kadi patta)
For Seasoning:
1 tsp ghee
1/4 tsp fennel seeds (saunf)
Method
- Soak tamarind in 1 cup water for 30 min.
- After 30 min, strain to get tamarind water.
- to this tamarind water add pepper powder, jeera powder, salt, hing and curry leaves.
- Boil this mixture for 10 min till the raw smell of tamarind disappears.
- Now add 1 1/2 cups water to the boiled tamarind mixture.
- Let it boil for 3 min.
- Check the taste of rasam.
- At this stage you can add more salt, pepper powder if you want.
- Remove from fire.
- for seasoning, heat ghee, add mustard seeds. let it splutter. add this to rasam.
- serve pepper rasam piping hot with rice, ghee and roasted papad.
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