Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, south indian pepper rasam. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
South Indian pepper rasam is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. South Indian pepper rasam is something that I have loved my whole life. They are nice and they look fantastic.
This hot and spicy South Indian style soup is not only good for digestion but also works as best home remedy for sore throat and cold during winter months. This step by step photo recipe of pepper rasam uses black pepper, tamarind, cumin seeds and garlic that plays major role in giving it a spicy character. Pepper Rasam is a very classic dish of the South Indian Cuisine.
To begin with this particular recipe, we must first prepare a few components. You can have south indian pepper rasam using 17 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make South Indian pepper rasam:
- Take For coarse paste
- Make ready Half tomato
- Make ready 1 tsp Whole pepper
- Make ready 1 tsp Cumin seeds
- Make ready Coriander leaves little
- Take 2 Green chilli
- Take Garlic 3 piece and crush it
- Get For soak tamarind water
- Make ready Lemon size tamarind soak with 1glass water
- Take Half tomato
- Make ready Coriander leaves very little
- Get 1 tsp Asafoetida powder
- Get For oil fry
- Take Mustard seeds half tsp
- Prepare Curry leaves little
- Get 2 Red chilli
- Get 1 tsp Coriander powder
It can be had as a soup or as an accompaniment with rice. It tastes great with hot steamed rice and a tsp of ghee. It is prepared with cumin seeds, pepper and garlic. It is also very comforting and effective when taken during fever or cold.
Instructions to make South Indian pepper rasam:
- Take whole pepper, cumin seeds, green chilli, garlic, coriander leaves, half tomato in a jar and make a coarse paste without water
- Take lemon size tamarind soak for 2 mints smash with hand of 1 glass of water and take tamarind water separately. Add half tomato, asafoetida powder, very little coriander leaves in the tamarind water and smash with hand. Then soak for 10 mints
- After 10 mints. Take a pan in the stove. Add 1tsp oil after oil heat then add mustard seeds, curry leaves, red chilli. Then add coarse paste and soak tamarind water. Then saute it well. Add 11/2 glass of water, salt, finally coriander powder 1tsp in medium flame saute it. Then the pepper rasam comes 1 bubble stove off the flame. No over cook
Rasam (pronunciation ), charu pani(Odia), chaaru, saaru, Saathamudhu or kabir is a South Indian dish (eaten with other dishes or by itself), is a spicy-sweet-sour stock traditionally prepared using kokum. Serve jeera milagu rasam plain or accompanied with rice, sambar and a side vegetable South Indian dish like carrot poriyal, beetroot. Authentic Rasam Recipe- a South Indian Soup is the easiest and simple recipe that can be made in minutes. Rasam will be included in our lunch menu for Though the authentic rasam seems to be very easy and simple, the aroma and the taste differ from family to family. Here I am seconding my hubbies.
So that’s going to wrap this up for this exceptional food south indian pepper rasam recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
