Pepper Rasam

Rasam is a speciality of south India. It is also called as south Indian soup, usually had it along with plain rice and considered as part of simple everyday food diet. They are varieties of rasam prepared by people in south, each one having an unique flavour. The base for all types of rasam is tamarind juice, tomato juice and boiled lentils. Pepper rasam is usually prepared in winter time as the pepper and garlic in it keeps our body warm, also provides relief from cold n cough. 
This recipe is suggested by one of my friend and I am very thankful to her. Its not only easy to make but very tasty too. Worth trying ones!!
Recipe credit goes to Urmila Vemal

Pepper              : 3/4 tspn
jeera/cumin       : 1 tspn 
garlic                : 2-3 pods
toor daal           : 1 small cup
tomato, chopped: 1 
chilli powder     : 1/2 tspn or to taste
tamarind pulp    : 1 tbpn
jaggery              : 1/2 tspn (optional)
coriander leaves : few sprigs

For tempering: oil, mustard, curry leaves, dried red chilli, hing and turmeric

  • Wash n cook the daal and tomato in about 3 cups of water for 3-4 whistles. Keep aside
  • Take pepper, jeera n garlic in a morter and crush to make a coarse powder, keep aside

  • Heat some oil or ghee in a sauce pan, when hot add mustard, curry leaves, dried red chilly and hing. Add above made pepper-jeera-garlic powder. Saute for few seconds
  • add turmeric powder and immediately add in the boiled daal, tamarind pulp, jaggery and salt. Add red chilli powder only if required
  • Let the rasam consistency be not too thick. Add water accordingly

  • Boil the rasam vigorously ones n lastly add chopped coriander leaves. Turn off the heat

Cooking time : 15 mins
Serves : 3

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