Garlic Pepper Rasam Recipe
Pepper Rasam, commonly known as south Indian soup, is a dish that's quite popular. It is a spicy dish made with tamarind flavoured with crushed black pepper, cumin and garlic.
Servings: 5 people
Calories: 41kcal
Equipment
- 1 Steel pot
- 1 Spoon
- 1 Small frying pan
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 25 gms Tamarind remove seeds and strings
- 1 Cup Boiling Water
- 7 gms Black Peppercorn
- 7 gms Cumin
- 3 cloves Fresh Garlic peeled
- 3.5 Cups Water
- 1 Teaspoon Oil
- 3 Red Chillies each broken into 3-4 pieces
- Curry leaves handful
- ½ Teaspoon Mustard
- big pinch Asafoetida (Hing)
- Salt as required
- Fresh Coriander Leaves handful
Instructions
- Place tamarind in a small bowl and rinse it with water.25 gms Tamarind
- Place tamarind in pot, add 1 cup boiling water, and soak for 10 minutes.1 Cup Boiling Water
- Meanwhile, crush black peppercorn and cumin seeds in a mortar using a pestle until they become coarse.7 gms Black Peppercorn, 7 gms Cumin
- Add the peeled garlic cloves and crush them with a pestle. Set it aside.3 cloves Fresh Garlic
- Use a potato masher to pulp the soaked tamarind.
- Combine crushed pepper cumin and garlic mixture, salt, chopped coriander leaves, and 4 cups cold water.Salt, Fresh Coriander Leaves, 3.5 Cups Water
- Use a spoon or ladle to stir well.
- To temper, heat 1 teaspoon of oil in a small pan on the stovetop.1 Teaspoon Oil
- Add half a teaspoon of mustard seeds and red chillies in hot oil and fry for a minute until the mustard splutters.½ Teaspoon Mustard, 3 Red Chillies
- Stir in asafoetida and curry leaves, then switch off the heat.Curry leaves, big pinch Asafoetida (Hing)
- Let the pot simmer on the stovetop for 6-8 minutes until a layer of froth appears.
- Turn off the heat as soon as the froth starts to break.
- Pair steamed rice with a side dish of your choice and hot pepper rasam.
Notes
Rasam should be simmered after adding freshly ground pepper and cumin powder until froth forms on top to keep the flavours of spices. Be careful not to let it overboil.
Adjust the spices to your taste.
Whole tamarind is better than the store-bought pulp. The pulp from tamarind extract gives rasam its delicious and flavourful taste.
Take out the seeds and strings from the tamarind.
Nutrition
Calories: 41kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 23mg | Potassium: 103mg | Fiber: 1g | Sugar: 4g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
