📝 About This Recipe
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
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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.
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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.
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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.
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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.
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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.
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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.
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7
Add tempering to rasam: Pour the hot tempering over the simmering rasam. Stir gently.
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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.
💡 Chef's Tips
Freshly Ground Masala is Key: Grinding your own rasam powder just before making the rasam significantly enhances the aroma and flavor. Don't Overcook: Once the rasam powder is added, simmer only for a few minutes to retain the vibrant spice flavors. Consistency: Adjust the water quantity according to your preferred rasam consistency. Quality Tamarind: Use good quality tamarind for the best taste. Adjust Spice Level: You can adjust the quantity of black pepper according to your spice preference.
🍽️ Serving Suggestions
Steamed Rice Dosai or Idli Vada or Bondas Plain as a soup