Thursday, September 8, 2011

Pepper Rasam

This is what should be called comfort food :) I can have this all day everyday!Its a soup prepared with a tamarind base.There are many versions of rasams prepared but this pepper rasam should be the most prevalent.In most south indian meals, course would follow a sambar, rasam and curd rice pattern accompanied with vegetarian side dishes.

To make this rasam,do the following preliminary steps:

You would need to coarsely grind the following:
*{Pepper corns 1/2 tspn
   Cumin seeds 1/2 tsp
   Garlic 5 pods (i do no peel)
   Coriander/dhaniya seeds 1 tsp(optional)
   Dried red chillies 1(optional) }*

Puree one large tomato and soak one lime sized ball of tamarind in 1/2 a cup of water.

To temper
 Oil 1 tablespoon
 Mustard seeds 1tsp
 Curry leaves few
 Dried red chillies 2
 Asoefetida a pinch

Coriander/cilantro leaves to garnish

- Once you've done the preliminary steps.Take a saucepan/kadai, add the oil, once its hot add the tempering.Once the mustard and curry leaves splutter, add the dry pepper and garlic powder(*), fry for a minute (be careful it will burn soon).Add the asoefetida now.
- Now add the ground tomato paste and fry it until the raw tomato paste goes away.Add the tamarind water and let it boil.

- Add salt to taste and add enough water to make it like a soup(maybe a cup or more).Let this broth boil.
- Garnish with cilantro leaves :) Serve hot with rice :) or try the way I love it...have rasam rice with fried fish or chicken : yum yum :)

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