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:
- Heat kadhai,add ghee and fry tuvar dal, chillis, pepper, jeera, and lg powder till dal is golden brown.
- Cool and grind in a mixer with tomatoes.
- In a vessel, add 1glass water and add this paste, 1tsp imli paste and salt and boil for ten minutes.
- Now add 1glass of water and when bubbles begin to appear, remove from flame.
- 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.
- Garnish with coriander leaves.
- 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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