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

Ingredients:
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


Method:

• 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

Daal Tadka (daal tove)

The preparation of daal in this recipe, is very different from the regular tadka daal because here we add the mixture of coconut , roadted black pepper, jeera and ginger which brings a really nice aroma of these key ingredients. Tempering in ghee with curry leaves and hing is a must. Daal Tove is usually a festival preparation, makes a great combo with Sambaragai(like veg stew) and Payasa.(like kheer)

Ingredients:
Toor daal                : 1 tea cup
Black pepper          : 8-10
cumin seeds           : 1 1/2 tspb
shredded coconut   : 3-4 tbspn
turmeric powder     : 1/2 tspn
ginger                      :3/4 inch 
coriander leaves      : few sprigs
green chillies           : 2, medium spicy

Method:

• Pressure cook the toor daal with 3 cups of water for 3 whistles, keep aside
• Slightly roast jeera n black pepper till the aroma spreads.

• In a mixer jar grind together coconut, turmeric, roasted black pepper-jeera and ginger to a smooth paste. 

• Pour the coconut paste into cooked daal, add some chopped coriander leaves, slit green chillies and salt

• bring the mixture to a boil. Let it boil thoroughly for 2-3 mins, turn off the gas
• prepare for the tempering in another deep vessel.
• for tempering: ghee, mustard, curry leaves, dry red chillies and pinch of hing
  
  
  
• Heat about 2-3 tbspn of ghee/clarified butter. add mustard seeds. wait till they pop up. Then add red chilly, curry leaves and pinch of hing.
• Now pour the cooked daal into it.

Recipe Source: My Grandma 

Palak sambhar

Simple daal tadka