Pepper Rasam Recipe | Miriyala Charu Recipe
Step-by-Step recipe of a spicy and tangy pepper rasam with a blend of strong spices and garlic.
Servings: 3 to 4
Ingredients
- Gooseberry size Tamarind soaked in ½ cup water
- For the powder:
- 2 Teaspoons black pepper
- 1 Teaspoon 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
- 1 teaspoon sugar
- To temper:
- 1 Teaspoon vegetable oil
- 1/2 Teaspoon mustard seeds
- 1 Teaspoon cumin seeds
- 1 Red chili
- Few Curry leaves
- A pinch of asafoetida
- To garnish:
- 1 Tablespoon of finely chopped coriander
Instructions
- 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.