Jeera Pepper rasam is a spicy, tangy and hot rasam that’s good during the winters. Low fat and vegan. The recipe is easy and does not require rasam powder. This rasam is an excellent remedy for cough and cold. In the winters, whenever we have a cold, I often end up making varieties of rasam. This pepper cumin rasam happens to be one of them.
Ingredients
3 tomatoes roughly chopped
1 onion roughly chopped
2 red chillies
1 tsp turmeric powder
1/2 tsp red chilli powder (optional)
Salt to taste
Tamarind paste
Chopped coriander leaves
To make powder:
1 tsp jeera/cumin seeds
1 tsp pepper /kaalu menasu
Dry roast both and make a coarse powder.
For the tempering:
2 tsp oil
1 tsp mustard seeds
Few curry leaves
6 crushed garlic cloves
1 tsp jeera/cumin seeds
Pinch of hing/asafoetida powder
3-4 methi/fenugreek seeds
Procedure
Take 2 Ltrs water in a vessel, add chopped tomatoes, onion and red chillies.
Once it is cooked well, mash the onion and tomatoes with your hands or one ladle.
Heat oil in a pan, add mustard. Once it starts crackling add garlic cloves.
Once the garlic turns light brown, add hing, jeera, curry leaves, methi seeds.
Saute for a second and pour the tomato, onion mixture with water.
Add salt, crushed jeera, pepper powder and let it for 10 minutes.
turn off the flame and garnish with chopped coriander leaves.
Enjoy hot rasam with hot rice and papad.
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