Pepper Rasam

All lunch menus end with rasam.It acts as a digesting agent to our heavy food.Some people drink a cup of it after meals.


1.Pepper-1\2 tsp
2.Jeera/cumin seeds-1\2 tsp
3.Garlic pods- 5-8
4.coriander seeds-1\2 tsp
5.curry leaves
6.coriander leaves
7.Tamarind-1\2 lemon size
8.salt to taste
9.oil- little
12.Turmeric powder-1\4 tsp


1.Soak tamarind in water & take juice.

2.Grind pepper,jeera,garlic,coriander seeds,curry leaves(i grind because kids will take out in it is leafy)1\2 tomato to a coarse.

3.Heat oil in a kadai,add mustard,when it splutters add the ground masala & mix.

4.Then add tamarind juice and squeeze 1\2 tomato,turmeric powder,salt & mix well.

5.When the rasam form bubble & starts to boil ,off the stove & close the kadai.
(my MIL use to say rasam should not boil).

Try it out.


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