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Pepper Rasam or melagu rasam is good for cold. Its a variety is Rasam. It tastes spicy and delicious. Melagu means pepper corns in tamil, so it derives it name "Melagu rasam".


Ingredients:
ghee - 1tsp or oil
red chillis - 2
tuvar dal - 1tsp
jeera - 1tsp
pepper - 8 to 10
Asafotida powder - 1pinch(hing)
haldi powder - 1pinch
medium sized tomato - 1
imli paste(tamarind pulp) - 1tsp
ghee - 1tsp
mustard seeds -1tsp
jeere - 1/2tsp
a few curry leaves and coriander leaves for tadka
salt to taste.


Method:

  1. Heat kadhai,add ghee and fry tuvar dal, chillis, pepper, jeera, and lg powder till dal is golden brown.
  2. Cool and grind in a mixer with tomatoes.
  3. In a vessel, add 1glass water and add this paste, 1tsp imli paste and salt and boil for ten minutes.
  4. Now add 1glass of water and when bubbles begin to appear, remove from flame.
  5. Heat a kadhai for tempering.add ghee, when its hot add mustard seeds, jeera and curry leaves and when they splutter add to hot rasam.
  6. Garnish with coriander leaves.
  7. This can be had with plain cooked rice or as an appetiser.

Making Time: 25 minutes

Serves: 2 persons.

Shelflife: 1 day( if refrigerated then 2 days).

Note: Pepper is usually too spicy so add them depending on the amount of spiceness needed.

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.

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