Monday, January 24, 2011

Pepper Rasam

  • 1 Tomato
  • 1 marble size Tamarind
  • 1 clove Garlic
  • 4 Curry leaves
  • 1 tbsp Coriander leaves
  • 1/2 tsp Peppercorns
  • 1 tsp Cumin seeds
  • 1 bowl Water
  • 1/2 tsp Oil
  • 1/2 tsp Mustard seeds
  • 1 Dry red chilly
  • 1 pinch Asafoetida
  • Salt to taste

  1. Place tamarind in a bowl and microwave with little water, cool and remove the extract.
  2. Chop tomatoes and microwave till soft.
  3. Now in a bowl add these tomatoes, tamarind extract, curry leaves, crushed garlic and coriander leaves.
  4. Now squeeze them all together.
  5. Add water to dilute it and add salt.
  6. Now coarsely grind the peppercorns and cumin seeds.
  7. Add this to the mixture.
  8. Now heat a kadai or wok, add oil, when hot add mustards, when they splutter add the red chilly and asafoetida.
  9. Now pour the rasam mixture to it and allow to cook.
  10. Just when the froth forms on the surface switch off the stove and transfer to a bowl. Cover it with a lid.
  11. Serve with rice or can be had like a soup.
  12. Good for digestion.

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