Akshayapatram

Pepper Rasam

Besides accentuating the taste of your dishes; pepper brings you many health benefits like improving digestion, reducing intestinal gas, serving as an antioxidant, fighting against cancer…..

Tamarind – small lemon sized (soaked in water- squeeze to get juice)
Asafoetida – ¼ tsp,
Salt to taste
Curry leaves – ½ a sprig
Water -3 cup
Turmeric -1/8 tsp
Ghee or oil – 1 tsp

For tempering (tadka)
Mustard – ½ tsp
Dried red chilli -1 no
Oil – 1 tsp

For paste

Black pepper -2 tsps
Cumin seed – ½ tsp
Toor dal (yellow lentils)- 3 tsp
Urad dal – 1 tsp
Scrubbed fresh coconut – 3 tsps
Dry red chili -2 nos
Ghee or oil – 2 tsps

1. Heat pan and add above ingredients except coconut and fry in slow flame
2. Then add coconut and fry till they become red
3. Bring it to room temperature and grind it to a paste.
4. Add it in tamarind water and boil till it cooked well finely
5. Temper by heating a small pan, add oil, mustard, cumin and then adding it to the rasam

Coming up tomorrow…Mysore Rasam recipe…. till then happy cooking

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