Pepper rasam/ Simple Karimenasu saaru

Pepper is king of spices. Yes, I guess there is nothing wrong in calling so. It has number of benefits if included in regular diet. It is a best recommended spice in treating various respiratory issues. Be it sore throat or runny nose, pepper is the first thing strikes to one’s mind. So there is no harm in adding it in our regular diet moderately at present scenario. While I state this, I suggest using it moderately as it may increase the body heat. According to Ayurveda, pepper is not only beneficial in cold and related issues. It is believed to be useful in weight reduction, intestinal health, relieving stress…

This wonderful spice is grown well in coastal Karnataka, malnadu.. . This spice can be used in varieties of dishes like salads, rice items, curries, pickles and many more. Or one can use it in the form of simple tea/ kashaya to get the most of benefits from it as home remedy. Today, I am sharing a recipe of quickest pepper rasam which can be served as soup or as side dish to the rice. My pick was this over the strong pepper kashaya during my school days when I used to catch cold quickly and more frequently. It is such a soothing drink to the throat and light on tummy. One can make it mild to strong as per liking.

Also check similar recipes of immunity boosting drinks such as

Golden milk

Coriander cumin tea/ kashaya

Indian masala tea

Khus/ vetiver water

Blue tea

Gooseberry/ nellikai rasam

Lemon rasam…

Now, let us jump to the recipe of pepper rasam or menasu saaru.  This works best for new moms and takes its place in postnatal care.

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves: 4

Ingredients:

Black pepper corns – 10-12

Water – 4 cups

Tamarind – small gooseberry sized/ 1 tsp pulp

Jaggery – lemon sized/ 2 tbsp powder

Salt – 1 tsp

Turmeric powder – ¼ tsp

Cumin powder - 1/2 tsp (optional)

Coconut oil – 1 tsp

Mustard – ½ tsp

Cumin seeds – ½ tsp

Garlic – 5-6 cloves

Dry red chilli - 1

Curry leaves – 1 sprig

 

Method:

• Crush and powder black pepper corns.
• Soak tamarind in little water and squeeze to get the pulp.
• Take 4 cups of water in a vessel and add pepper powder.
• Add tamarind, jaggery, salt, cumin powder and turmeric powder.
• Boil everything well for 5-10 minutes.
• Switch off the heat.
• Prepare a seasoning of cumin, mustard, cut dry red chilli and peeled and crushed garlic in coconut oil. On spluttering, add curry leaves and switch off the heat.
• Add the tadka/ seasoning to the rasam.
• Serve this rasam hot as a drink or with rice.

Notes:

• One can add few dry kokum rinds to the rasam. Reduce the tamarind a bit.
• Adjust jaggery and tamarind as per liking.
• With this number of peppers, rasam will be mildly spiced. You can increase pepper if you wish to.