Pepper Rasam

Pepper (Milagu) Rasam (Padhus kitchen)

Prep time - under 10 mins
Cook time - under 30 mins
Serves -2

Ingredients needed

Tomatoes -2 medium or 1 big
Tamarind - small gooseberry sized ball
Whole black pepper - 1 tsp
Cumin seeds/Jeera seeds -1 tsp
Garlic - 2 cloves
Turmeric powder - a pinch
Sambar powder -1/2 tsp (optional)
Curry leaves - few
Salt - as needed ( I use approximately a little less than 1 tbsp of crystal salt)
Coriander leaves - 2 tbsp finely chopped

For the seasoning

Ghee - 1 tsp
Mustard seeds - 1 tsp
Red chilli - 1
Curry leaves - few

Preparation

Keep all the ingredients ready.

Soak tamarind in a cup of warm water, extract its juice and throw the pulp. (You can either extract tamarind pulp or you can even add the tamarind as such in water for this rasam alone)

Grind jeera, pepper and garlic for a few seconds in a mixie or you can just crush it. (do not grind finely)

Method

Take a cup of tamarind extract, add chopped tomatoes, sambar powder, turmeric powder, crushed pepper + cumin + garlic mix, salt needed and curry leaves. Boil it.



Once it starts boiling, keep the flame in low and let is simmer for 10-15 minutes or until the raw smell of the tamarind goes. By this time, the rasam would have reduced a little.


Now add 1 3/4 cup of water, boil in medium flames until froth starts forming at the top.
Once froth starts forming on the top, switch off the gas.(do not boil the rasam as it will not taste good).Garnish with finely chopped coriander leaves.

Heat a tsp of ghee, add mustard seeds, when it splutters, add red chilli, curry leaves and pour it over the rasam.



Serve hot with steamed rice and any vegetable curry or kootu of your choice. Enjoy!