Step-by-Step recipe of a spicy and tangy pepper rasam with a blend of strong spices and garlic.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dinner, lunch
Cuisine: Indian
Servings: 3to 4
Author: Padma
Ingredients
Gooseberry size Tamarind soaked in ½ cup water
For the powder:
2Teaspoonsblack pepper
1Teaspooncumin seeds
3red chilies
3garlic pods unpeeled
For the Puree:
2medium sized tomatoes
2tablespoonsof chopped coriander
10curry leaves
other Ingredients:
3cupswater
Required salt
1teaspoonsugar
To temper:
1Teaspoonvegetable oil
1/2Teaspoonmustard seeds
1Teaspooncumin seeds
1Red chili
Few Curry leaves
A pinch of asafoetida
To garnish:
1Tablespoonof 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.