Pepper flavoured rasam is always special and this is Andhara Pepper Rasam. This has a nice flavour of peppercorns. Pepper Rasam is always easy and also helps in digestion. When we have running nose, this pepper based rasam would comfort us.
Generally, the Pepper Rasam, I make at home often is pretty straight and simple, yet will fully flavored with pepper. But once a while, I try this version too. When I was in UK, I was having lots of Telugu friends who cook so so yummy food. One of my friend makes this version of pepper rasam and i learnt it from her. Some of the other recipes she share with me are Andhra Tamarind Rice, No Onion No Pepper Tomato Chutney, Mango Dal, Nalla Kara Podi and Andhra Tomato Capsicum Rice.
This Pepper Rasam can also be served as a soup. My friend’s husband always like to drink a cup of this rasam after a heavy meal that will help in digestion.
Andhra Pepper Rasam
Pepper flavoured rasam is always special and this is Andhara Pepper Rasam. This has a nice flavour of peppercorns. Pepper Rasam is always easy and also helps in digestion.
- 2 Tablespoon Toor Dal
- 1 Tomato (Chopped)
- 1/4 Teaspoon Turmeric Powder
- Tamarind (Small Lemon Size)
- Few Curry Leaves
- 1 Teaspoon Grated Jaggery
- Coriander Leaves (For Garnishing)
For Grinding
- 1 Teaspoon Toor Dal
- 2 Teaspoon Peppercorns
- 1/2 Tablespoon Coriander Seeds
- 1 Teaspoon Cumin Seeds
- 1/4 Teaspoon Fenugreek Seeds
For Tempering
- 1 Teaspoon Ghee
- 1 Teaspoon Mustard Seeds
- a Pinch Asafoetida (Asafetida / Hing)
- 1 Red Chili
- Few Curry Leaves
Method:
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- Soak the tamarind in water and extract the juice.
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- Cook the thurdal in pressure cooker and mash it and keep it aside. Take a vessel and add tamarind juice, chopped tomato pieces, turmeric powder, curry leaves and salt and keep in flame and allow the tamarind to boil nicely so that the raw smell goes off and also the tomatoes are cooked completely.
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- Dry roast the grinding ingredients and add it to the mixer. Grind it to a nice powder.
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- When the raw smell of tamarind goes off and tomatoes are cooked, add the mashed dal and ground powder and mix well. Add 2 cups of water along with jaggery and bring the rasam to boil. When we get the froth formed on top of the rasam, switch off the rasam
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- In another pan, add ghee and add mustard seeds. When the mustard seeds starts to sputter, add broken red chilli, hing and curry leaves and saute it for a minute and then remove from flame. Add this seasoned ingredient to the rasam and garnish with fresh coriander leaves.
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- The yummy Pepper Rasam is now ready to serve
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| Pepper Rasam |
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