Hi Friends, Now we are going to see the recipe of the pepper rasam. It is very easy to prepare. You can enjoy the taste of the hot pepper rasam in this cold weather.
The ingredients for 4 people
Tamarind lemon size. soaked in water and squeez the juice of it. Nearly 2 glass
salt as required, turmeric powder 1/4 teaspoon,
Hing powder 1/2 teaspoon, tomato medium size one finely chopped.
Pepper seeds 2 teaspoons and Cumin Seeds 2 teaspoons. grind it in a mixie jar and put it aside.
For tempering: Ghee 2 teaspoons, Mustard seeds, Curry leaves and one red chillie.
Some people are adding garlic to this rasam. But we are going to prepare it without garlic only.
Normally I used to make rasam in Tin vessel only. But some are not accustomed to it. Take a vessel/heavy bottom and pour the tamarind juice, add salt as required, turmeric powder and hing powder. Let it boil till the raw taste of tamarind goes away. Add the finely chopped tomatoes also. Boil it till the tomatoes become soften. Add the required water to the rasam. Heat a pan and add the 2 teaspoon ghee. After the ghee boiled add mustard seeds, hing powder if required, curry leaves and red chillie. Now add the powdered pepper and cumin masala to the boiling rasam in the stove and pour the tempering items into the rasam. Switch off the stove and serve the rasam piping hot. Will add photos afterwards.
The ingredients for 4 people
Tamarind lemon size. soaked in water and squeez the juice of it. Nearly 2 glass
salt as required, turmeric powder 1/4 teaspoon,
Hing powder 1/2 teaspoon, tomato medium size one finely chopped.
Pepper seeds 2 teaspoons and Cumin Seeds 2 teaspoons. grind it in a mixie jar and put it aside.
For tempering: Ghee 2 teaspoons, Mustard seeds, Curry leaves and one red chillie.
Some people are adding garlic to this rasam. But we are going to prepare it without garlic only.
Normally I used to make rasam in Tin vessel only. But some are not accustomed to it. Take a vessel/heavy bottom and pour the tamarind juice, add salt as required, turmeric powder and hing powder. Let it boil till the raw taste of tamarind goes away. Add the finely chopped tomatoes also. Boil it till the tomatoes become soften. Add the required water to the rasam. Heat a pan and add the 2 teaspoon ghee. After the ghee boiled add mustard seeds, hing powder if required, curry leaves and red chillie. Now add the powdered pepper and cumin masala to the boiling rasam in the stove and pour the tempering items into the rasam. Switch off the stove and serve the rasam piping hot. Will add photos afterwards.
rasamaana rasam!
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