Saturday, February 19, 2011

Pepper & Tamarind Rasam

Pepper and tamarind rasam is a good remedy for cough and cold. A simple rasam recipe.

Preparation time: 20-30 mins

Serves 4


Tamarind (chinta pandu/imli) 50 gms
Coriander seeds (Pachi dhaniyalu/dhania seeds) 1 tsp
Cumin Seeds (Jeelakarra/jeera) 2tsp
Pepper corns (Miriyalu) 10-12
Ghee 1 tsp
Bengal gram (senaga bedalu/chana dal) 1tsp
Mustard seeds (aavalu/rai) 1tsp
Red chillies 2
Curry leaves 4-5
Sugar 1tsp
Pinch of turmeric
Pinch of asafoetida
Salt to taste

Fresh & chopped coriander to garnish


Soak the blob of tamarind in water for around 15-20mins and squeeze thick juice.

To this add 2 glasses water, sugar, turmeric, a tsp of salt and leave to boil.

Grind to fine powder: a tsp each of coriander seeds, cumin seeds and 10 pepper corns.
Add the powder to the boiling tamarind water and stir.

In a pan, heat ghee, add mustard seeds, cumin seeds, Bengal gram, 2 red chillies and a pinch of asafoetida. Season the rasam with this tempering.

Garnish with fresh and chopped coriander. Tamarind pepper rasam is a tangy and spicy rice supplement. Add a little ghee and drink it as it is or serve as soup, a real soother to a troubled throat.

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