Pepper Rasam/ Milagu Rasam

                      This is my favourite rasam. We have it atleast once a week with pappadums and pepper chicken........



INGREDIENTS:
1 tomato, de- skinned and crushed slightly with your hand
8 pods garlic, crushed
1/2 tsp cumin
1 stem curry leaves (I didnt have any)
1 tsp coarsely ground black peppercorns
4 dry red chillies, cut into two
1/4 tsp asafoetida powder
1/4 tsp turmeric powder
1 small lime size tamerind
1 tbsp chopped coriander leaves
salt
oil

PROCESS:
  • In a bowl soak the tamerind ball in 1 cup of water. keep aside
  • Heat 1 tbsp oil in a wok. Add the cumin .
  • Add the garlic and curry leaves and saute. 
  • Add the pepper and tomato.
  • Add the chillies and saute for a minute
  • Add the turmeric powder and the asafoetida. Add salt.

  • Take the juice from the tamerind. strain. pour in the juice. stir.
  • Add more water to the tamerind and take a second juice. Add to the pan.
  • taste and check the tamerind and salt level.
  • DO NOT LET THE WATER BOIL.
  • when small bubbles start arising at the corners, switch off the flame. 
  • Add the coriander leaves and close the pan.
Post a Comment

LinkWithin

Printfriendly