Thursday, 4 November 2010

Pepper Jeera Rasam

While I was just browsing through few recipe videos on youtube, I hit upon a video posted by geetradhu with title seera rasam. I found the way of preparation very unique and tried it today for lunch. Trust me it was yummmmmmmmmmmmm... Anyone would instantaneously fall in love with this rasam.

This rasam makes your tummy lighter and can be taken when you are facing indigestion problem.

I've just varied the proportion of the ingredients that had been mentioned to suit my taste buds.

  • Pepper - 1/2 tsp
  • Jeera - 1/2 tsp
  • Tur Dal - 1 tsp
  • Dhania - 1 tsp
  • Red Chilli - 1-2
  • Curry Leaves - few
  • Coriander - Few sprigs
  • Tomato - 1, medium sized
  • Tamarind Paste - 1 tsp
  • Turmeric - 1/8 tsp
  • Hing - a pinch
  • Salt - to taste
To Temper
  • Ghee or oil - 1/4 tsp
  • Mustard - 1/2 tsp
  • In a small container, soak jeera, pepper, tur dal, dhania, red chilli in little warm water for about 10-15 minutes.
  • Chop tomatoes and keep aside.
  • In a vessel, liquidize the tamarind with sufficient water and add turmeric, hing, salt and allow it to boil. If you are using whole tamarind take gooseberry ( nelikai / usirikai) sized tamarind and soak in warm water for some time and extract the juice. You can alternatively microwave the tamarind with little water for about 1.5 minutes on full power. This way you would be able to extract the juice easily.
  • In a mixie jar, add the soaked ingredients along with chopped tomatoes, few curry leaves and a little coriander and liquidize.
  • Once the tamarind juice has boiled, add the above mixture.
  • Adjust the consistency of the rasam as per your choice. Allow the rasam to boil and add few curry leaves and coriander.
  • To temper, once the ghee is hot, add the mustard. After it splutters, add it to rasam.
  • Yummy and heavenly rasam is ready to be served.
PS: If ghee is used in place of oil for tempering rasam, sambar, it gives an excellent flavour to the dish.

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