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Saturday, October 10, 2020

PEPPER RASAM


INGREDIENTS:

Tamarind
Gooseberry sized ball
Salt
As needed
Turmeric powder
¼ tsp
Toor dal
2 tbsp
Dry red chili
1
Black peppercorns
8-10
Cumin seeds
1 tsp + ½ tsp
Coriander leaves
2 tbsp – chopped
Ghee
1 tbsp
Curry leaf
1 sprig
Mustard seeds
½ tsp
Asafetida
¼ tsp

METHOD:
  • Soak the tamarind in warm water for 15 mins and squeeze the pulp from the tamarind. Keep aside.
  • In a pan, roast 2 tbsp of toor dal, 1 tsp cumin seeds, 8-10 black peppercorns and dry red chili until the spices are aromatic and dal is slightly brown.
  • Remove from heat and let the spices cool down. Grind the spices and dal into a semi-fine powder.
  • Cook the tamarind pulp with salt and turmeric powder for 10 mins in a medium flame. Add the spice powder and 1.5 cups of lukewarm water.
  • Mix well and cook in lowest heat until the rasam froths. Remove from heat.
  • In a tadka pan, heat ghee and add ½ tsp cumin seeds, ½ tsp mustard seeds, curry leaves and asafetida. As the seeds splutter, add the tadka to the rasam.
  • Garnish the rasam with coriander leaves and enjoy hot!


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