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Jeera Pepper Rasam ( Weight Loss After Pregnancy )
Tarla Dalal
18 January, 2013
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Table of Content
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
12 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
27 Mins
Makes
4 servings
Ingredients
For The Masala
1/2 tsp ghee
1 tsp peppercorns (kalimirch)
1 1/2 tsp cumin seeds (jeera)
1 1/2 tsp toovar (arhar) dal
1 whole dry Kashmiri red chilli broken into pieces
1/4 tsp asafoetida (hing)
Other Ingredients
1 tsp ghee
1 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1 whole dry Kashmiri red chilli , broken into pieces
7 to 8 curry leaves (kadi patta)
3 tbsp tamarind (imli) pulp , mixed with 2 cups of water
salt to taste
Method
- Heat the ghee in a small non-stick pan, add all the ingredients and sauté on a slow flame for 4 to 5 minutes or till they release a pleasant aroma. Keep aside.
- Blend in a mixer to a fine powder. Keep aside.
- Heat the ghee in a deep non-stick pan and add the mustard seeds.
- When the seeds crackle, add the cumin seeds, red chillies and curry leaves and sauté on a medium flame for a few seconds.
- Add the tamarind water and salt, mix well and simmer for 7 to 8 minutes or till the raw smell of tamarind disappears.
- Add the prepared masala, mix well and simmer for another 2 minutes. Serve hot.
Jeera Pepper Rasam ( Weight Loss After Pregnancy ) recipe with step by step photos
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