Monday, August 17, 2009

Black Pepper Rasam

Rasam – is a South Indian, tangy soup. It is prepared by tamarind or tomatoes, black pepper and other spices. There are various kinds of rasam - Tomato rasam, Lemon Rasam, Ginger rasam, Garlic Rasam, Pineapple Rasam etc. I haven’t tried any of these, the one that I love is the black pepper rasam .

Whenever we go for Thali at any South Indian restaurant, I can simply drink 2-3 bowls of it.

Here is the recipe for the black pepper rasam :

3 big cups water
1 small lemon size tamarind (squeeze out the pulp)
1 medium size tomato
Salt to taste
Oil for seasoning
1 tsp mustard seeds
2 red chillies(halved)
½ tsp hing (aesofotida)
1 small bunch fresh coriander leaves.
5-6 Curry leaves
1 tsp turmeric powder.

For Rasam Powder:
1 tsp Black peppar
2 tsp Dry coriander seeds.
1 1/2 tsp Cumin seeds.
2 tsp masur dal (red lentils)
1 red chili.

Grind rasam powder with all the ingredients.Take a sauce pan,heat oil for 2 mins. Put mustard seed, hing, red chilis in oil. Fry till mustard splutters then add water to it. Add tamarind pulp and salt.Add chopped tomato,fresh coriander leaves,curry leaves,turmeric,and 3 tsp rasam powder to it. Allow it to boil for about 8 thoroughly (about 8 mins). Remove from the flame and serve hot with rice.

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