Pepper cumin rasam recipe

Pepper cumin rasam recipe, how to make pepper cumin rasam recipe

I was having a terrible cold for the past few days. i made this rasam on one of these days. this rasam is excellent remedy for cough and cold. in the winters, whenever we have cold, i often end up making varieties of rasam. this pepper cumin rasam happens to be one of them. another similar version is this pepper rasam recipe (milagu rasam) which is also good for cough and cold.

apart from pepper and cumin, the rasam also has red chilies, coriander leaves and garlic. however, you can skip the garlic if you want to make a no onion no garlic version.

the rasam recipe is easy and does not require rasam powder.

this pepper cumin rasam can be had plain as a appetizer drink or even served with rice, sambar and a side vegetable dish like poriyal (stir fried veggies with coconut).

Pepper cumin rasam recipe

Prep time  - 30 mins
Cook time - 20 mins
Total time - 50 mins

Pepper cumin rasam recipe - a spicy, tangy and hot appetizer drink made from tamarind, black pepper and cumin.

course: side
cuisine: south indian
servings:  -4
author: Chef Prabhakar prajapati

Ingredients (1 cup = 250 ml)

To be ground coarsely or semi fine:

½ -tablespoon black pepper (sabut kali mirch)
½ -tablespoon cumin (jeera)
2 -dry red chilies, halved and deseeded (sookhi lal mirch)
6 to 7 -medium sized garlic (lahsun)

Other ingredients for pepper cumin rasam:
½ -tablespoon tightly packed seedless tamarind, soaked in ½ cup warm water
1 -medium tomato, crushed or chopped
¼- cup chopped coriander leaves (dhania patta)
1 to 1.25 -cups water or add as required
salt as required
for tempering rasam:
1 -teaspoon mustard seeds (sarson)
8 to 10 medium sized -curry leaves (kadi patta)
⅛ -teaspoon turmeric powder, roughly 2 to 3 -pinches of turmeric powder (haldi)
1-2- pinch asafoetida (hing)
1 to 1.5 -tablespoon oil
how to make recipe

Preparation for pepper cumin rasam recipe:

first just warm 1/2 cup water. soak tamarind in the warm water for 30 minutes.
then squeeze the soaked tamarind to get the pulp. strain the tamarind pulp and keep aside.
in a grinder, take garlic, red chilies, black pepper and cumin seeds.
grind coarsely or to a semi fine texture.

Making pepper cumin rasam:

heat oil in a pan or pot. splutter mustard seeds first.
then add curry leaves and the coarsely ground spices.
saute for a minute. then add turmeric powder, asafoetida and chopped coriander leaves. stir very well.
then add crushed or chopped tomatoes. stir and saute for a minute or two.
then add tamarind pulp and water. season with salt.
stir and simmer rasam on a low to medium flame, without a lid, till the tomatoes soften and the raw taste of tamarind goes away. takes about 12 to 15 minutes.
you can adjust the consistency of rasam as per your choice, by adding more or less water. adding less water will make the pepper cumin rasam more tangy and hot.
serve the pepper cumin rasam plain or accompanied with rice.