Pepper Rasam
Pepper Rasam or Milagu Rasam is a simple and light rasam that is perfect during winters and monsoons.
Servings: 6
Calories: 51kcal
Equipment
- 1 heavy bottomed sauce pan 3 to 4 qt capacity
- 1 spice blender or a similar high power blender
Ingredients
For the spice mixture
- 3 garlic cloves
- 1 tsp cumin seeds
- 2 tsp whole black pepper
- 2 tsp coriander seeds
For the pepper Rasam
- 20 grams tamarind
- 2 cups hot water
- 1 tbsp ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 10 curry leaves
- 2 dry red chilis
- 1 cup tomatoes chopped finely
- 1 tsp ground turmeric
- salt to taste
- 3 cups water
For garnish
- 1 tbsp cilantro chopped
- 10 curry leaves
Instructions
- Soak the tamarind in hot water for 20 minutes. The tamarind would have softened after it soaks in hot water.
- Squeeze the tamarind into the water using your hands and discard all the strings. Set aside.
- Add the coriander seeds, cumin seeds, whole black peppercorns and garlic to a spice grinder or a small blender jar.
- Grind this to a coarse mixture without adding any water.
- Heat a pan with ghee. Add cumin seeds and when they crackle, add mustard seeds and allow them to splutter.
- Next, add dry red chilis and curry leaves. Saute for 20 to 30 seconds. Turn down the heat to lowest possible
- Immediately, add the ground paste, mix everything and saute for 30 seconds.
- Add the tomatoes and ground turmeric now and fry on medium heat until the tomatoes are mushy.
- When done, add the tamarind extract, 3 cups water and salt. Stir well to combine.
- Simmer on low heat until the Rasam begins to froth up on the surface. This takes anywhere between 8 to 10 minutes when done on medium heat.
- Finish with more curry leaves and chopped cilantro.
Video
Notes
In this recipe, 1 cup = 250 ml.
If you cannot source tamarind, feel free to use tamarind paste here.
You will need 1/4 cup to 1/3 cup of tamarind paste for this recipe, depending on how sour it is.
To make a tamarind extract with the tamarind paste, mix the paste along with 4 cups hot water using a balloon whisk.
I use my tiny spice grinder to grind the garlic and the spices. You can also do this in a mortar and pestle.
The amount of water you add to any Rasam will depend on how tangy you want it to be or how sour the tamarind is.
A rule of thumb for all Rasam - do not boil it until bubbling. Rasam should be simmer on low heat until it begins to froth up on the surface. I recommend using a heavy bottomed pan for this.
If you cannot source tamarind, feel free to use tamarind paste here.
You will need 1/4 cup to 1/3 cup of tamarind paste for this recipe, depending on how sour it is.
To make a tamarind extract with the tamarind paste, mix the paste along with 4 cups hot water using a balloon whisk.
I use my tiny spice grinder to grind the garlic and the spices. You can also do this in a mortar and pestle.
The amount of water you add to any Rasam will depend on how tangy you want it to be or how sour the tamarind is.
A rule of thumb for all Rasam - do not boil it until bubbling. Rasam should be simmer on low heat until it begins to froth up on the surface. I recommend using a heavy bottomed pan for this.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
Calories: 51kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 14mg | Potassium: 141mg | Fiber: 2g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 71mg | Calcium: 47mg | Iron: 1mg
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