Pepper Rasam By Pearlie


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Enjoy the delectable flavour of pepper in this pepper rasam recipe and serve as soup or curry with steamed rice. Pepper is a wonder herb when it comes to relieving digestive complaints and also in clearing blocked noses.

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Pepper Rasam By Pearlie recipe - How to make Pepper Rasam By Pearlie

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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To Be Blended Into A Rasam Powder
1/2 tbsp roasted black peppercorns (kalimirch)
2 tbsp roasted cumin seeds (jeera)
1/2 cup roasted coriander (dhania) seeds
1/2 tbsp roasted fenugreek (methi) seeds
6 to 8 roasted whole dry kashmiri red chillies

Other Ingredients
2 1/2 tbsp toovar (arhar) dal , cooked and mashed
1/2 tsp asafoetida (hing)
a lemon sized ball of tamarind (imli)
salt to taste

For Seasoning
1 tsp mustard seeds ( rai / sarson)
a spring of curry leaves (kadi patta)
2 whole dry kashmiri red chillies , broken
1 tbsp oil

2 tbsp chopped coriander (dhania) leaves
  1. Soak the tamarind in 4 cups of warm water for 15 - 20 minutes extract the tamarind pulp.
  2. Add salt and asafoetida, mix well and bring boil.
  3. Add the rasam powder and toovar dal, mix well and simmer for about 5 minutes.
  4. Heat the oil in a pan and add the mustard seeds, curry leaves, dry chillies.
  5. When the mustard seeds crackle, pour over the rasam and mix well.
  6. Garnish with chopped coriander.
  7. Serve hot with steamed rice or drink as a soup.

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This recipe was contributed by pearlie on 13 Oct 2011

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