Description

Pepper Rasam, also known as Milagu Rasam, is a classic South Indian soup renowned for its peppery kick and digestive properties. This comforting broth is made with lentils, tomatoes, tamarind, and a freshly ground spice blend, making it a warm and invigorating dish perfect for any meal.

Ingredients

For the Rasam Base

• 1/4 cup Toor Dal (Split Pigeon Peas)
• 3 cups Water
• 1 medium Tomato (ripe, finely chopped)
• small lemon sized ball Tamarind (soaked in 1/2 cup warm water to extract pulp)
• 1/4 teaspoon Turmeric Powder
• Salt (to taste)
• 2 tablespoons Fresh Coriander Leaves (finely chopped)

For the Rasam Powder (Masala)

• 1 tablespoon Black Pepper
• 1 teaspoon Cumin Seeds (Jeera)
• 1 teaspoon Coriander Seeds
• 1/2 teaspoon Toor Dal (Split Pigeon Peas)
• few Curry Leaves

For Tempering (Tadka)

• 1 tablespoon Ghee or Oil
• 1/2 teaspoon Mustard Seeds
• a pinch Asafoetida (Hing)
• 2-3 Dry Red Chillies (broken into half)
• few Curry Leaves

Instructions

1. Cook the toor dal: Rinse the toor dal and pressure cook it with 1 cup of water until soft and mushy. Mash it well and set aside.
2. Prepare the rasam powder: In a dry pan, roast the black pepper, cumin seeds, coriander seeds, toor dal, and curry leaves on medium heat until fragrant. Let it cool and grind into a fine powder.
3. Extract tamarind pulp: Soak the tamarind in warm water for 10-15 minutes and squeeze out the pulp. Discard any seeds and fibrous material.
4. Combine ingredients: In a pot, combine the mashed dal, chopped tomato, tamarind pulp, remaining 2 cups of water, turmeric powder, and salt. Bring to a boil.
5. Add rasam powder: Once it comes to a boil, reduce heat and add the prepared rasam powder. Mix well and let it simmer for 5-7 minutes, allowing the flavors to meld. Do not overcook after adding the rasam powder.
6. Prepare the tempering: In a small pan, heat ghee or oil. Add mustard seeds and let them splutter. Add asafoetida, dry red chillies, and curry leaves. Sauté for a few seconds.
7. Add tempering to rasam: Pour the hot tempering over the simmering rasam. Stir gently.
8. Finish and serve: Add fresh coriander leaves and turn off the heat. Cover and let it rest for a few minutes before serving hot.