Rasam is a spicy tangy Indian soup usually eaten at the end of a meal in South India. (I say end, but as usual I get tempted and eat it in installments 😛 ). Rasam is great during the winters, not only does it warm you up and provide firecrackers for your taste buds, it also helps with a cold and sore throat. The spices that go into rasam like cumin, black pepper, garlic and tamarind help in relieving the cold. It is very soothing and comforting to the stomach and also acts as a digestive stimulant. It’s freezing cold out there and I’m down with a bad fever, cold and sore throat for the past few days…(not trying to depress you guys!) what else could be better than a hot spicy rasam?
This spicy tangy rasam with a tinge of pepper accompanied with hot steaming rice and a potato fry or an omelette just tastes like heaven. I love to have rasam anytime…..Hope to blog other versions of rasam in future posts. I’m sure you guys will love it.
Step-by-Step process in making Pepper Rasam:
Moving on to the process, soak tamarind in half a cup of water and microwave for a minute, to extract the juice by squeezing it with hand and discard the pulp. Please refer to the recipe card below the post for measurements.
Blend together black pepper, cumin seeds, red chillies and garlic pods to a coarse powder and transfer the mixture to a cooking vessel. Blend tomatoes, coriander and curry leaves for a few seconds to a coarse puree and add to the above mixture. To this add the tamarind pulp along with required amount of water, salt and sugar. Boil the contents on medium heat until froth starts to form and just starts to boil. This may take around 12 to 15 minutes. Turn off the heat. It should not be overcooked as it will lose its flavour and get a bitter taste because of the pepper. The only tricky part is balancing the spice and sour levels with water, salt and little sugar.
To Temper, heat a saucepan with oil over medium heat, add mustard, cumin and red chilli. When it sizzles, add asafoetida and curry leaves. Turn off the heat and transfer it to the rasam. This aromatic tempering given to the pepper rasam lifts up its flavours.
Transfer to a serving bowl and garnish with coriander and serve with hot steaming rice and potato fry, any other vegetable fry or an egg omelet on the side. These are my favourite combinations….feel free to explore what suits your taste buds the best!!!
- Gooseberry size Tamarind soaked in ½ cup water
- For the powder:
- 2 Teaspoons black pepper
- 1Teaspoon cumin seeds
- 3 red chilies
- 3 garlic pods unpeeled
- For the Puree:
- 2 medium sized tomatoes
- 2 tablespoons of chopped coriander
- 10 curry leaves
- other Ingredients:
- 3 cups water
- Required salt
- 1teaspoon sugar
- To temper:
- 1Teaspoon vegetable oil
- 1Teaspoon mustard seeds
- 1Teaspoon cumin seeds
- 1 Red chili
- 5 Curry leaves
- A pinch of asafoetida
- To garnish:
- 1Tablespoon of finely chopped coriander
- Microwave soaked tamarind for a minute and extract the juice by squeezing it with hand and discard the pulp.
- Blend ingredients under “For the powder” into a coarse powder and transfer it to the cooking vessel.
- Blend ingredients under “For the Puree”, just for a few seconds to a coarse puree, transfer to the above mixture and to this add tamarind pulp, required water, salt and sugar.
- Boil the contents on medium heat until froth starts forming on the top and just starts to boil. This may take around 12 to 15 minutes. Turn off the heat.
- To temper, heat a saucepan with oil over medium heat and add all the ingredients under “To Temper” in the given order. Once they splutter, turn off heat and transfer it to the rasam.
- Transfer to a serving bowl, garnish with coriander and serve with hot steaming rice and potato fry, any other vegetable fry or just an egg omelet on the side.
Salt and tanginess can be adjusted with water depending on individual taste.
Do not overcook the rasam, as it will change the taste and become bitter and more acidic.
The only tricky part is balancing the spice and sour levels with water, salt and little sugar.