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Monday, February 2, 2009

Pepper Rasam

I was thinking which recipe from my list I should post next for my readers. When I also added “simple” to this thought, what came to my mind immediately is RASAM. Though various kinds of Rasams are being made, one simple, easy to make yet famous one is Spicy Pepper Rasam. This is my real favourite dish which you can have as a starter with Fried Papads as appetizer.

Tamarind water- 1 cup

Water - 4 cups
Black pepper - 1 tspn
Cumin(Jeera) - 2 tspns

Toor dal - 1/4 cup
Ghee - 1 tspn
Oil - 1 tspn
Mustard - 1 tspn
Curry Leaves - 10nos
Tomato and garlic (Optional)I have not used.

Preparation Method
Cook toor dal in cooker.
Grind pepper and cumin in mixie to fine powder
In a vessel, add tamarind water, plain water and pepper jeera powder
Allow it to boil till raw smell goes
Now take toor dal add little water to it and blend well
Add it to tamarind water and boil well
Add curry leaves and salt
Season it with ghee, oil and mustard
Check on salt once you season with ghee salt will reduce. Add little before serving if required.

Pepper rasam is ready to serve with rice. This is very tasty to drink and very good for digestion says my granny. This is also good recipe for rainy season.

Variation - For quick rasam you can skip adding dal and keep the rest of the recipe same.


Anonymous said...


thanks for this,

I guess I can do this within a short time, when I rush from my office to home at 9pm.



Saraswathi Iyer on February 24, 2009 at 10:14 AM said...

hi, you are welcome.


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