Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, south indian pepper rasam. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
This hot and spicy South Indian style soup is not only good for digestion but also works as best home remedy for sore throat and cold during winter months. This step by step photo recipe of pepper rasam uses black pepper, tamarind, cumin seeds and garlic that plays major role in giving it a spicy character. Pepper Rasam is a very classic dish of the South Indian Cuisine.
South Indian pepper rasam is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. South Indian pepper rasam is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook south indian pepper rasam using 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make South Indian pepper rasam:
- Make ready For coarse paste
- Get Half tomato
- Get 1 tsp Whole pepper
- Get 1 tsp Cumin seeds
- Get Coriander leaves little
- Take 2 Green chilli
- Take Garlic 3 piece and crush it
- Take For soak tamarind water
- Prepare Lemon size tamarind soak with 1glass water
- Make ready Half tomato
- Prepare Coriander leaves very little
- Prepare 1 tsp Asafoetida powder
- Take For oil fry
- Make ready Mustard seeds half tsp
- Take Curry leaves little
- Make ready 2 Red chilli
- Take 1 tsp Coriander powder
It can be had as a soup or as an accompaniment with rice. It tastes great with hot steamed rice and a tsp of ghee. It is prepared with cumin seeds, pepper and garlic. It is also very comforting and effective when taken during fever or cold.
Instructions to make South Indian pepper rasam:
- Take whole pepper, cumin seeds, green chilli, garlic, coriander leaves, half tomato in a jar and make a coarse paste without water
- Take lemon size tamarind soak for 2 mints smash with hand of 1 glass of water and take tamarind water separately. Add half tomato, asafoetida powder, very little coriander leaves in the tamarind water and smash with hand. Then soak for 10 mints
- After 10 mints. Take a pan in the stove. Add 1tsp oil after oil heat then add mustard seeds, curry leaves, red chilli. Then add coarse paste and soak tamarind water. Then saute it well. Add 11/2 glass of water, salt, finally coriander powder 1tsp in medium flame saute it. Then the pepper rasam comes 1 bubble stove off the flame. No over cook
Rasam (pronunciation ), charu pani(Odia), chaaru, saaru, Saathamudhu or kabir is a South Indian dish (eaten with other dishes or by itself), is a spicy-sweet-sour stock traditionally prepared using kokum. Serve jeera milagu rasam plain or accompanied with rice, sambar and a side vegetable South Indian dish like carrot poriyal, beetroot. Authentic Rasam Recipe- a South Indian Soup is the easiest and simple recipe that can be made in minutes. Rasam will be included in our lunch menu for Though the authentic rasam seems to be very easy and simple, the aroma and the taste differ from family to family. Here I am seconding my hubbies.
So that is going to wrap it up for this special food south indian pepper rasam recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
