Spicy Pepper Rasam

Hello lovely readers 😀

‘ It’s very soothing and effective when taken during sore throat and cold.’

Molagu Jeera Rasam (Black Pepper) is very popular in South India. It’s a traditional and healthy recipe which we have been making for ages now. It’s  very comforting and effective when taken during sore throat, cold and fever. We call it Paati Vaithiyam (more like grandma’s secret recipe). Usually when a family member is unwell, the first thing they say is, “Should I make molagu rasam today?”

‘ Rasam is helps in digestion because of all the spices like jeera, pepper and cumin seeds.’

 P.S. : ‘Tastes awesome with hot steaming rice  and ghee.’

It tastes excellent with hot steaming rice and ghee. The best part is the variety of flavors. Moreover, it’s the easiest version of rasam and we can have it like soup too 😀 Yum!!! Yum!!!Yum!!!

INGREDIENTS :

1 lemon-sized ball of tamarind
1 generous pinch of hing / asafoetida
1/4 tsp of turmeric powder
1 tomato, finely chopped
Salt to taste

To dry roast (roast without oil)
2-4 dry red chillies
2 tbsp of channa dal (kadala paruppu)
1 tbsp of toor dal
2 tbsp of coriander seeds
1 tbsp of black peppercorns (Molagu)
1/2 tbsp of cumin seeds (jeera/jeeragam)
A few curry leaves (karuveppalai)

To temper:
2 tsp of ghee
1/4 tsp of mustard seeds (Kadugu)

P.S. : Go grab a mug and drink it like soup 😀 Delicious!!!

METHOD: 

Soak the tamarind in a cup of warm water, Extract juice and discard pulp.

Add 2 tsp oil and dry roast the ingredients mentioned in the list until the dals turn golden brown. Make sure you cook in low flame and keep mixing at all times for uniform browning.

See to it that you don’t burn them. In case you burn anything, start over again as you would not want to mess with the flavor of the rasam. Cool this mixture, grind to a powder, and set aside.

Place the tamarind extract in a pan and add the salt, hing, turmeric, finely chopped tomato, and some salt. Bring to a boil.

When the mixture has boiled for about 4 mins, add the ground spice powder. You can add half of it to begin with and taste as you go for spice and flavour. The quantity need will change depending on how strong your tamarind is and your personal preference.

Boil this mixture for about 20 mins. until the raw smell leaves the tamarind mixture. Throw in more curry leaves if you feel like it. It gives a lovely flavor.

When the rasam has boiled long enough, remove from stove and heat the ghee in a small tadka pan. Add mustard seeds and 1/4 tsp jeera and when they splutter, dunk the entire thing into the rasam.

Hot spicy rasam is ready for serving!

 

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