Categories: saaru/Rasam

Ingredients

• ■Tamarind (Puli, Imli) – 1 lemon sized ball
• ■Red Gram (Thuvaram Parippu, Toor Dal, Arhar Dhal) – 2 tbsp
• ■Turmeric Powder (Manjal Podi, Haldi) – 1/2 tsp
• ■Rasam Powder – 1 tsp
• ■Garlic (Veluthulli, Lahsun) – 3 pods (Optional)
• ■Peppercorns (Kurumulagu, Kaali Mirch) – 1 tsp
• ■Salt to taste – 1 tsp
• ■Oil or Ghee – 1 tsp
• ■Mustard Seeds (Kadugu, Rai) – 1/4 tsp
• ■Dry Red Chillies (Unaka Mulagu, Sukha Lal Mirch) – 2 no
• ■Curry Leaves (Kariveppila, Kadipatta) – 1 stalk
• ■Coriander Leaves (Malliyila, Dhania Patha), chopped – 1 tsp

Directions

1. Cook Red Grams in a pressure cooker with enough water until soft and mushy. Mash further with a potato masher to remove any lumps. Keep it aside.

2. Soak the tamarind in 1 cup of warm water for 10 minutes. Kneading with your fingertips, extract the Tamarind juice and discard the pulp.

3. Add rasam powder, turmeric powder, cooked red grams, crushed Garlic pods and salt into the tamarind juice. Let it boil for 5 minutes.

4. Fry peppercorns in ghee and powder it. Add pepper powder into the rasam.

5. Pour 2 more cups of water and when the Pepper Rasam starts to boil switch off the stove.

6. Heat oil in a small pan and add the mustard seeds. When the mustard seeds starts to splutter, add the dry red chillies and curry leaves and fry them. Pour this seasoning over the Pepper Rasam.

7. Garnish Pepper Rasam with coriander leaves and cover it for 10 minutes.

8. Now Pepper Rasam is ready to serve with rice or you can even serve it as a drink.

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