Sunday, March 11, 2007

Pepper Rasam


One big lump of tamarind
Pepper corns - 1 teaspoon
Corriander seeds (dhania) - 1 teaspoon
Urad daal - 1 tea spoon
Red chillies - 3 or 4
Cumin seeds - 1 teaspoon
Curry Leaves - 7 or 8
Jaggery (optional)
Ghee - 1 teaspoon
Oil - 1 teaspoon
Mustard seeds


1) In the oil lightly roast the pepper corns, red chillies, dhania seeds and urad dal until golden brown. Grind and make a paste.
2) Grind the cumin seeds and currey leaves without roasting
3) Soak tamarind in water to make pulp and mix the above two with the pulp and a couple of cups of water
4) Bring it to a boil till the smell of raw tamarind goes away.
5) Add salt to taste and a little bit of jaggery (optional)
6) Temper mustard seeds, 1 red chilly and a couple of curry leaves in ghee and top off the boiling rasam. Serve hot as soup of with some rice.

Note: This rasam is extremely good for colds, sore throats and sinus congestions.