Pepper Rasam- The signature Recipe

This has been my savior rasam since the time my friend Bhavana introduced it to me. This is her signature recipe and my all-time favorite. This rasam with hot rice is the best combination on a wintry night and during illness it soothes the taste buds. The spice levels can be adjusted as per your preference and doesn’t take much time to prepare this.

PREPARATION TIME: 10 minutes

COOKING TIME: 10 minutes

INGREDIENTS:

• 2 cups of tamarind water
• 1 cup thinly chopped tomato
• 1 tbspn. of chopped coriander
• 1 tbspn. of chopped curry leaves
• ½ tspn. of jaggery
• 2-3 garlic cloves crushed
• Mustard seeds, cumin seeds and hing for seasoning
• Spice powder- Coarsely powder 3 red chillies, 1tbspn. of cumin seeds and 8-9 black pepper cons.
• Oil or ghee for tempering
• Salt as required

• 

METHOD:

• Take some oil or ghee in a vessel, add the mustard seeds, after it splutters add the cumin seeds, chopped curry leaves and crushed garlic. Saute till the nice garlic aroma.

• Now add the tomatoes and keep sauteing till it softens. Now add the spice powder, give it a quick stir.

• Add tamarind water, salt and jaggery.  Allow it to boil for 5 minutes.
• Garnish it with chopped coriander leaves.
• The signature pepper rasam is now ready and serve with hot rice.