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Nov 20, 2012

மிளகு ரசம் / Milagu Rasam / Pepper Rasam ( Soup )


I have heard about pepper rasam so many times, but i often think how a rasam will taste without adding tomatoes in it, because i think that tomatoes are a crucial ingredients in making rasam. Yesterday i decided to give this a try, because i tomatoes got stock out in my fridge.




No machine ground spices taste great than stone ground masala. So i used my trusty mortar & pestle to ground my own masala. That is nothing but some garlic, pepper & chillies. This recipe calls for a good amount of garlic which really make it. Hope you will love it and let me know how it turned out..



Recipe Source:Raks Kitchen
Preparation Time : 15 mins
Cooking Time : 10 mins
Serves - 4

Ingredients:

Whole Black Pepper - 1 tblspn
Dry Red Chilli - 2
Garlic - 6
Tamarind Pulp - 3 tblspn (Click here for Recipe)
Salt to taste
Water as needed
Coriander Leaves / Cilantro - a handful

For Tempering:
Ghee - 1 tblspn
Mustard Seeds / Kaduku - 1 tsp
Asafoetida / Hing / Kaya podi- 1/2 tsp
Curry leaves - 1 spring

Method:

If you are using homemade tamarind pulp, just dissolve that in water. But if you are using tamarind fruit, soak the fruit in water for 15 mins and then squeeze the pulp and juice out of it and strain the water.

Take a mortar and pestle or a small grinder and add pepper, red chilli, garlic in it and crush it roughly.

Heat ghee in a sauce pan. Add in mustard, asafoetida, curry leaves and saute for a min.

Now add in half of the crushed masala and saute for a min.

Pour in tamarind juice and water. 

Now add the remaining crushed masala and mix well.

Season with salt.

Bring this to a boil and once it reaches boil, throw a handful of coriander leaves and switch off the flame.

Cover with a lid and serve it with rice.

HERE IS A QUICK VIDEO:



Pictorial:
You will need Ghee, Red Chilli, Pepper, Garlic,Tamarind Juice, Asafoetida, Mustard, Curry Leaves & some Cilantro..
Take Pepper, Red Chilli & Garlic in a Mortar & Pestle and Crush it..
Give a good pound
It would be crushed roughly


Now Heat some Ghee in a pan
add asafoetida & mustard seeds
add some curry leaves
Now add half of the crushed mixture in this
and saute for a min
pour tamarind juice in this
along with some water
Now add the remaining crushed masala
add some salt
and mix well
bring this to a boil
add a handful of cilantro
turn the stove off and cover with a lid
Serve

11 comments:

  1. Super comforting rasam, prefect for my sore throat,one of my fav after garlic rasam.

    ReplyDelete
  2. mmmmm..... mouthwatering rasam. A perfect rasam to drink.

    ReplyDelete
  3. wow love this totally..i have tried pepper rasam but not in this style..

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    ReplyDelete
  5. hi,Arthi,
    Why you didnt add jeeraham and ginger ??

    ReplyDelete
  6. Where to get that mortar pestle?

    ReplyDelete
  7. @AnonymousI bought it from near by super market

    ReplyDelete
  8. This is my very rasam!I'm soo glad I tried your recipie for my 1st try. Coincidentally I was having a cold too n it helped me to recovery. Thank you.

    ReplyDelete

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