Pepper Rasam

Ingredients

Garlic – 6-8 Big cloves
Pepper Corns – 1 tbsp
Cumin – ½ tsp
Mustard seeds – ½ tsp
Curry leaves – 6-8
Tomato – 1 medium chopped
Turmeric Powder – ½ tsp
Tamarind extract – 1 tsp
Oil – 2 tsp
Water – 3 cups
Coriander leaves for garnishing
Salt


Method

Firstly crush the garlic, pepper and cumin in a pestle. You can even use a mixer and grind it without water to a coarse paste. Just run the mixer for 3-4 sec. Keep the mixture aside.
Now take a pan and heat oil. Add mustard seeds. Once they start spluttering add the curry leaves. Add the pepper- garlic-cumin mixture and saute it for a min. Add tomatoes and sauté it till the tomatoes become soft. Add turmeric powder and let the mixture cook for another min. Now add water, salt and tamarind extract. Let it come to a boil. Check for seasoning. Garnish it with coriander leaves. Serve hot with steamed rice. You can even drink it after a heavy Non-veg meal for easy digestion.


My Notes

ü  The amount of oil, salt, and spice can be varied according to your taste and eating habits. This measurement works well for me and my family.

ü  You can add more tamarind juice if you like it to be sour.

ü  You can strain the Rasam if you wish to drink it so that the coarse pepper mixture doesn’t come to your mouth.

ü  You can add around 1/4 cup of cooked tuvar dal if you want a thicker consistency.