Tuesday, 1 August 2017

Jeera Pepper Rasam

This is a very good remedy for dry cough lasting long after a common cold.  I am a person; get my throat infected soon after a two wheeler ride or normally in winter. This Rasam recipe was a suggestion from my sister, and it helped too to recover from cough and cold. We used to have this on regular basis in her house. My husband is a big fan of soups and rasams, normally likes to taste it as soon as we prepare it! It is very easy to prepare, a quick add on to a south Indian thaali (lunch), at the same time healthy too.

Simple meals with rasam

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2-3

Tomatoes – 3-4
Tamerind – Small lemon sized, soaked in water
Jeera/Cumin – 1 spoon
Red chillies – 1-2 or as per spice requirement
Pepper – 10
Garlic – 5-6 (Peeled & Crushed)
Salt - As needed
Jaggery - 1 tsp (optional)
Mustard seeds – ½ spoon
Oil/Ghee – 1 spoon
Coriander leaves – For garnishing (Optional)

  • Wash tomatoes, cut and keep aside. 
  • In a dry grinder, take cumin, pepper and red chillis and make coarse powder without adding water, keep it aside. 
  • Puree the raw tomatoes. 
  • In a vessel, take 5-6 cups of water, add the tomato paste and switch on the stove to boil this. Extract tamarind juice by soaking in water and add this to boiling tomato mixture. 
  • Add the pepper – cumin, chilli powder (prepared by dry grinding) to this. 
  • Add crushed garlic while boiling rasam. I prefer doing this for the enriched taste, instead one can also add them while seasoning.
  • Add jaggery & salt as per taste and boil it to 5-6 minutes.
  • Heat ghee or oil in a pan, add crushed garlic (if not using while boiling) & mustard seeds to it. When it starts spluttering, switch off the stove, add it to the Rasam. 
  • Garnish the Rasam with chopped coriander leaves. Serve hot.

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