Rasam is one of those dishes that holds a very special place in every South Indian’s heart. A meal is not complete without Rasam. Hot, Spicy, aromatic rasam is an indispensable recipe in all the five states. Whether you have a plate full of biriyani at a wedding, or a heavy course of Chinese food, a glass of rasam will leave your tummy happy and soothing.
Dried tamarind- 1 ball to the size of medium sized lemon
Whole Black pepper- 1 tblspn
Cumin seeds/ Jeera- 1 tblspn
Mustard Seeds- ½ tsp
Tomato- 1 (Big size)
Ginger- 1 (2 cm length)
Garlic- 5- 8 cloves
Coriander- half a cup
Curry leaves- 1 sprig
Dried red chilli – 3 numbers
Turmeric- 1 pinch
Asafoetida – 1 pinch
Oil- 2 tblspn
Salt – As per requirement
Soak tamarind in a bowl of water for 15 minutes. Squeeze the pulp from tamarind and set aside. Crush pepper and cumin and set aside. Please note, its should be granule in texture not powder. Crush ginger and garlic and set aside. Heat oil in a Kadai and add Mustard seeds. Once Mustard seeds start popping, add curry leaves and saute. Add dried red chilli. Add crushed garlic and ginger. Add crushed pepper and cumin seeds and saute well. Add tomato. We don’t have to saute the tomato. We need to retain the tangy taste of tomato. Add tamarind water, turmeric and asafoetida. Close the kadai with a lid and bring it to boil. Add coriander leaves. Hot and spicy, aromatic rasam is ready. Serve rasam with steaming rice and nice side dish or drink it as it is.
Keep the ingredients ready.
Heat oil in a Kadai and add Mustard seeds, curry leaves, dried red chilli and crushed garlic and ginger
Add crushed pepper and cumin and saute well.
Add tomato and saute till they turn mushy.
Add tamarind water, turmeric, salt and asafoetida.
Close the kadai with a lid and bring it to boil. Add coriander leaves.
Fuss-free pepper rasam is ready.
Appetizing enough! It was soooo satisfying..
Try it yourself and let me know how it turned out for you.