Monday, 10 January 2011

Capsicum Pepper Rasam

This is a very delicious rasam. I saw the recipe on a TV show and tried it with little hesitation coz the preparation did not require rasam powder at all. Being a big fan of rasam, i tried it and just fell in love with it instantly. I'm sure anyone who tastes it will try it again.

You could have this heavenly rasam with either steaming hot rice or just gulp it down as soup. Tastes heavenly either ways. :)

Here's what you'll need and how you'll go about.

  • Capsicum / Bell Pepper / Simla Mirch / Kodamozhaga - 1 small or 1/2 medium, very finely chopped
  • Garlic - 4-5 pods
  • Pepper - 1 tsp
  • Jeera - 1/2 tsp
  • Tamarind - 1 tsp
  • Curry leaves - few
  • Coriander - few
  • Oil - 2 tsp
  • Turmeric - a pinch
  • Hing / Asafoetida / Inguva / Perungayam - a pinch
  • Salt - to taste
  • In a kadai, heat oil. Add pepper, jeera, hing and let tempering splutter.
  • Add the slightly crushed garlic and saute for about half a minute. Add finely chopped capsicum. The pieces should be very small i.e. very finely chopped.
  • Add salt, turmeric. Saute for a couple of minutes.
  • If using tamarind paste, liquidize with sufficient water and add. If you are using whole tamarind, take marble size tamarind and soak in hot water for a couple of minutes or else you could microwave the tamarind with water for about 1.5 minutes and extract the juice.
  • Boil till the raw smell is gone. This would ideally take about 3-4 minutes.
  • Finally add curry leaves and coriander.
  • Serve hot with rice or just gulp it down as a soup.

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