Are you feeling sick or simply craving a warm bowl to cuddle up with? Pepper Rasam, the quintessential South Indian dish, is here to help. This simple recipe can help fight off a cold or brighten your lunchtime mood in no time. Black pepper, cumin, and garlic come together to create a fragrant and comforting soup. It is most popular during the monsoon and winter.
Ingredients
UNITSIngredients
1 cup, roughly Tomatoes
1/2 cupFresh coriander leaves
1 cloveGarlic
2 tspBlack peppercorns
1 tbspCumin seeds
1/2 tspTurmeric powder
1 tspTamarind (whole, seeds removed)
1 teaspoonJaggery
as per tasteSea salt
1 tbspCoconut oil
1 tspMustard seeds
¼ tspAsafoetida
1Dry red chilli
8-10Curry leaves
6 cupsWater
Follow
Directions
Description - Step 1
Prepare the Tamarind
Firstly, soak the tamarind in 1 cup of warm water for 5 minutes. Get the pulp out of the tamarind by mashing and pressing it and throw away the outer skin. Combine a cup of water and leave it aside.
Description - Step 2
Make Spice Paste
Get out your mortar and pestle and make a paste of garlic, cumin seeds, and black peppercorns.
Description - Step 3
Prepare Rasam Base
Toss the coarsely chopped tomatoes into a big saucepan and smash them with a masher or with a big spoon. Blend the tamarind water, jaggery, turmeric powder and spice paste together. Add sea salt and mix everything together.
Description - Step 4
Simmer Rasam
Pour in the other five glasses of water. Heat it over medium to high flame and give the ingredients a moderate boil. Let it simmer for around ten minutes. When it's done, a thin layer of foam will appear on top.
Description - Step 5
Prepare Tempering
Take a small pan and heat 1 tablespoon of coconut oil while the rasam simmers. Add the mustard seeds and let them sputter. Then, add the curry leaves, red chilli and asafoetida.
Description - Step 6
Finish & Serve
Quickly stir the hot tempering into the rasam. Add the chopped coriander, then remove from heat and cover to let the flavors permeate for one minute before serving.