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 cups of water
2-3 tsp tamarind pulp
2 tsp peppercorns
1 tsp cumin/jeera
Salt to taste
Jaggery to taste
For the tempering:
2 tsp ghee/oil
1 tsp mustard
1 dry red chilli cut into bits
1 tsp jeera/cumin seeds
Pinch of hing/asafoetida powder
Few curry leaves
Procedure
Firstly put peppercorns and jeera in a mortar pestle. Crush it slightly and make a coarse paste. Keep it aside.
Put water in a vessel and keep on flame. Add crushed pepper, jeera mixture, salt, jaggery, and tamarind pulp.
Let it boil for 5- 10 minutes. turn off the flame.
Temper the rasam with the ingredients mentioned.
Enjoy with hot rice or drink it as an appetizer.
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