Pepper Cumin Rasam
Pepper Cumin Rasam- a Very delicious tangy and spicy drink of black pepper tamarind and tomatoes
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tsp Whole pepper corn/ Sabut Kali Mirch
- 1 tsp Cumin Seed/ Jeera
- 2 Dry Red Chili
- 2 medium Tomato/ tamatar
- 1 Piece Tamarind/ Imli (gooseberry size)
- 1/4 cup Fresh Coriander/ Hara Dhaniya (chopped)
- 2.5 cup Water
- 1/5 tsp Turmeric/ Haldi
- To Taste Salt/Namak
- 1 tbsp Clarified butter/ Ghee
- 1 tsp Mustard seeds/ Rai
- 1/2 tsp Cumin seeds/ Jeera
- Pinch Asafoetida/ Hing
- 10 Curry Leaves
Instructions
- 1
Wash tamarind and then soak in 1/2 cup warm water and then after an hour squeeze out the juice,strain and keep side.
- 2
Add cumin,pepper corn and whole red chili in the mixer jar and grind to make a powder.
- 3
In a pan add the finely chopped tomatoes, the tamarind extract, ground pepper cumin mix, turmeric, salt and 2 tbsp of chopped coriander and simmer for about 10 minutes or till tomatoes become soft and mushy.
- 4
Remove the froth from the boiling rasam. You can add some more water to adjust the consistency
- 5
Heat ghee in a small pan and add mustard seeds, cumin and when they start to crackle then add asafoetida and curry leaves .
- 6
Now add the tempering on the simmering rasam and add the remaining chopped coriander and switch off the flame.
- 7
Serve hot rasam with some ghee rice , raw banana fry papad and pickle