Pepper Rasam
This pepper rasam is a delicious spicy broth that is great to sip on its own or eaten with steamed rice. Its also a great home remedy for stuffy nose!
Ingredients
Spice Mix
- 2 tablespoon Toor Dal (Split Pigeon Pea Lentils)
- 4 teaspoon Black Pepper
- 4 Dry Red Chili preferably Guntur or any other spicy variety
- 4 teaspoon Coriander Seeds
- 2 teaspoon Cumin Seeds
Other Ingredients
- 3 medium Slighly ripe tomatoes
- 2 teaspoon Tamarind Paste
- ½ tsp + 2 pinches Asafoetida
- ½ teaspoon Turmeric Powder
- 1 tablespoon Ghee or Any Neutral Oil
- 1 teaspoon Black Mustard Seeds
- 8 Curry Leaves washed and dried
- 5 cups Water
- Salt to taste
Instructions
Making the Rasam Spice Mix
- Heat a small pan at medium low heat. Add the whole spices that need to be toasted and gently saute it until golden brown all over. Make sure the spices dont burn. Let this mixture cool for a few minutes before grinding to a fine powder.
- Add the water to a large sauce pan and heat it to medium level. Add the tamarind paste and mix well. Add ½ teaspoon of asafoetida and turmeric each. Also add the chopped tomatoes. Mix well and let this mixture boil for 15 minutes. Check every few minutes and give it a mix.
- Add salt and taste it. Add more water if you find the flavor too strong and want to tone it down a bit. Simmer for 5 more minutes.
- Heat a small pan and add the ghee. Once it is slighly hot, add the mustard seeds and the curry leaves. Add couple of pinches of asafoetida and wait for 10 seconds before turning off the stove.
- Pour this tempered mixture in to the rasam and mix well. Serve hot with rice and poriyal/palya.
Notes
- If you prefer less heat, then i would suggest skipping the traditional spicy red Indian chili and substitute with Kashmiri red chili or any of low spicy mexican chiles like Guajillo or Ancho. The flavors will vary from the original but should still be good. You can also reduce the black pepper by one or 2 teaspoons.
- Pepper Rasam is a great drink for when you have colds/coughs. The black pepper definitely helps clear up those sinuses!
- Rasam generally is low on protein although some varieties have mixed in cooked lentils. I would recommend adding a protein rich side like kootu, usuli.