Warming and nourishing, pepper rasam will ward off colds and flu too.
I love to layer flavours in my dishes, and I hate to throw anything away. So with some wonderful top water from cooking lentils and also some green coriander-charged water from making another dish, a base was made for a wonderful, peppery rasam. The rasam is dark from the lentils, but so flavoursome that we had a couple of serves each.
You can blend the tomatoes for a smooth broth, but I love the soft tomato bits. And don’t worry if you don’t have lentil water or corainder-charged stock. This will still be awesome.
If you are new to Indian cooking, you might like to read about the difference between rasam and sambar.
Similar Rasam recipes include Cumquat Rasam, Tomato Rasam, Lemon or Lime Rasam and Garlic Rasam.
Browse all of our Rasam recipes here. All of our Indian recipes are here and Indian Essentials here. Or explore our Late Summer range of dishes.
Pepper Rasam | Pepper Broth
Source : Common Recipe
Prep time: 10 mins
Cooking time: 20 mins
Serves: 4 – 6 people, depending how you use it
0.5 Tblspn tamarind concentrate
0.5 tspn turmeric powder
salt to taste
1 sprig curry leaves
1 Tblspn black pepper corns
1 tspn cumin seeds
1 tspn coriander seed
0.5 tspn channa dal
0.5 tspn urad dal
1 tpsn dry coconut
1 clove garlic (optional)
2 tspn ghee (use more if you wish)
0.5 tspn black mustard seeds
0.5 tspn cumin seeds
large pinch asafoetida powder
1 sprig curry leaves
Dry roast the grinding ingredients up to dry coconut. Toast the coconut separately. Chop the garlic. Then grind all together.
Dissolve the tamarind in a litre or so of hot water or top water from cooking lentils. Chop the tomatoes and add to the tamarind with turmeric powder and a little salt. Simmer this for 5 minutes.
To this add the ground powder, coriander leaves (save some for garnish) and some curry leaves. Simmer for another 5 minutes.
Make a tadka by popping the black mustard seeds in the ghee, then add the cumin seeds and asafoetida, and after a few moments carefully add the curry leaves. Pour into the rasam.
Remove from the heat, garnish with coriander leaves and serve. I like to serve in a cup, heat proof glass or bowl. It can also be served over rice with pappadum.