Milagu rasam recipe| Pepper rasam recipe
Pepper rasam recipe is an ultimate comfort food for winter,prepare with pepper corns and cumin seeds,served as soup or with mashed rice.
Servings: 4
Calories: 101kcal
Ingredients
- To roast and grind:
- 1 1/2 teaspoon black pepper corns
- 3 teaspoons cumin seeds
- 4 teaspoon toor dal
- For rasam
- 1 small lemon sized tamarind ball
- 2 teaspoons turmeric powder
- ¼ teaspoon asafoetida
- 10-12 curry leaves
- Salt
- Tempering:
- 1 teaspoon ghee/oil
- 1 teaspoon mustard seeds
- 6 curry leaves
Instructions
- Dry roast black peppercorns,cumin seeds and toor dal until nice aroma wafts out and pepper corns splutter. Take care not to burn anything. Allow to cool and grind to a fine powder.
- Soak small lemon sized tamarind ball in 2 1/2 cup of water and extract the tamarind water.
- Add curry leaves,asafoetida,chopped tomato,turmeric powder to the tamarind water and mix well.Bring to a boil.
- Add salt,2 teaspoons of ground powder to the boiling rasam and cook for 10 more minutes.
- Heat a small kadai and add ghee/oil. Temper with mustard seeds,curry leaves and 1/2 teaspoon ground powder.
- Add the tempering to the rasam along with ghee/oil and mix well. Simmer for 3- minutes.
- Add the washed cilantro leaves,switch off the flame and close the lid immediately. Serve pepper rasam hot with rice or as soup.
Notes
1. You can add garlic pods while the rasam is boiling.
2. Toor dal is optional,if you want strong pepper corn taste,just use cumin and pepper corns
2. Toor dal is optional,if you want strong pepper corn taste,just use cumin and pepper corns
Nutrition
Calories: 101kcal