Pepper Rasam
Serves 4
Directions
- 1Roast 2 tbsp of pepper in a pan on slow flame until they crackle.
- 2Add 1 heaped tbsp of jeera to the same pan and roast until golden brown.
- 3Grind the roasted pepper and jeera into a powder with consistency between coarse and fine.
- 4Heat 1.5 tbsp of sesame oil in a pot, add red chillies and mustard seeds.
- 5Once mustard seeds crackle, add curry leaves and sliced tomatoes.
- 6Add turmeric powder and the strained tamarind water mixture, then boil for 6-7 minutes until raw smell dissipates.
- 7Pour in the cooked dal and water mixture and boil for 2-3 minutes.
- 8Add salt, hing/asafoetida powder, and 1.5 tbsp of the ground pepper-jeera powder.
- 9Garnish with coriander leaves, give a quick boil, and turn off the gas.
Ingredients
- 2 tbsp black pepper
- 1 tbsp jeera
- 100 g toor dal, cooked
- 1.5 litre water
- 1.5 tbsp sesame oil
- 4 whole round red chili
- 0.5 tsp mustard seed
- curry leaf (optional)
- 2 whole tomato, sliced
- 0.25 tsp turmeric powder
- 25 g tamarind, soaked and squeezed in 100ml hot water
- jaggery (optional)
- 0.5 tsp hing/asafoetida powder
- coriander leaf (optional)
- salt
- garlic (optional)
Equipment
panpotgrinder
Tips
- Garlic is optional; it is not recommended for this recipe as it can overpower the flavor of the pepper.
- Jaggery can be added for a touch of sweetness as per Udupi cuisine style.
- Any leftover ground pepper-jeera powder can be stored in an airtight container for future use.
- For a variant without dal, mash tomato pulp in tamarind water, cook with spices, and add water and the ground powder.
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