Pepper rasam / Milagu rasam / Tomato rasam recipe
Spicy tangy and soothing rasam made with fresh spices
Ingredients
- Tamarind – 1 lemon-sized ball
- Pepper – 1 tbsp
- Cumin – 1 tsp.
- Garlic – 2 cloves
- Curry leaves – a sprig
- Tomatoes-1
- Rasam powder – 1 tbsp
- Small piece of jaggery
- Coriander leaves – 1 tbsp chopped
- Turmeric powder – 1/4 tsp
For tempering
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp.
- Curry leaves – 4-5 leaves
- Fenugreek seeds/powder – ¼ tsp
- Asafoetida – A Pinch
Instructions
- Soak tamarind in warm water for at least ten minutes and extract the juice. Strain the juice and set aside. Discard the fibre.
- In a mixer grinder, add cumin seeds, pepper , curry leaves , garlic cloves, and tomato and grind them together into a coarse paste.
- In a pan add the tamarind extract, ground tomato paste , rasam powder, turmeric powder , a small piece of jaggery, water and salt. Mix it well.
- Add the required amount of water to adjust the consistency of the rasam.
- Add chopped coriander leaves over it.
- Bring this rasam to a gentle boil . Once you see the bubbles on the top of the rasam, switch off the stove. Do not overboil the rasam, as it reduces its flavour.
- Heat oil in a small pan. Add mustard seeds and allow them to crackle. Next, add urad dal , curry leaves , asafoetida, and fenugreek seeds and sauté them.
- Pour this tempering over the rasam.
- Serve this rasam hot with steamed rice and poriyal.
Notes
Tips for Perfect rasam:
- Do not overboil the rasam, as it reduces the flavour and aroma. Once the bubbles start forming at the top of the rasam , switch off the stove.
- Adding a small piece of jaggery helps in balancing the tangy and spicy flavour.
- Add the required amount of water to adjust the consistency of the rasam. The consistency of the rasam should be thin and easily pourable.