Craving for some hot and spicy dish in this cold weather? Down with a cold and sore throat? I know with winter..all these are like freebies ..hehe… So today I have for you all an easy peasy flavorful “Pepper Cumin Rasam / Menasina Saaru / Milagu Rasam “- a great dish to tickle your taste buds and an excellent home remedy for cough and cold. Relish piping hot pepper rasam with hot rice or sip it as a soup in a glass or treat your running nose and sore throat with this yummy tonic .. Whichever way you opt..you’l surely enjoy this peppery tangy drink.
South Indian meals can never be complete without rasam. We make almost daily some or the other variety of rasam for our lunch. Today’s Pepper cumin rasam is a spicy, tangy and hot South Indian Rasam/ appetizer drink made from tamarind, black pepper and cumin.
There are many variations of pepper rasam based on the region. The recipe that I am sharing today is my granny’s and moms version of making it. I enjoy this rasam right from my childhood and even now make it often. In my home, this pepper rasam is one of the first foods that a new mother is served.
Few simple points to note while this Pepper Cumin Rasam are as follows :
- If you want you can do roasted pepper jeera powder in large quantity and store in an airtight container. No need to refrigerate.
- Instead of tamarind you can use kokum.
- If you want you can add little urad dal too along with jeera and pepper while roasting.
Here goes the recipe…
PEPPER CUMIN RASAM
- 1 tbsp Pepper, ( You can reduce based on your pref spiciness )
- 1/2 tbsp Cumin seeds / jeera seeds
- lemon sized Tamarind, soaked in warm water
- gooseberry (Amla ) size Jaggery
- Salt, to taste
- few Coriander leaves
- 1 tsp Ghee
- 1/2 tsp Mustard
- 4 - 6 cloves Garlic
- few Curry Leaves
- Soak tamarind in warm water . Extract its pulp.Add some water ( say 3-4 cup) to the extracted tamarind pulp such that the water is tangy but not too tangy.
Add some jaggery and salt to the tamarind water and keep to boil.
Meanwhile dry roast jeera n pepper in a kadai.
Fine Powder them in a mixer
When the water is about to boil, add roasted pepper - jeera powder and mix well.Once it starts boiling, keep the flame on low and let it simmer for about 5-10 minutes.Taste test .If required add some more salt and jaggery .
- Heat a tsp of ghee, add mustard seeds and garlic pieces.When mustard splutters and garlic turns light brown , add curry leaves and switch off. Pour it over the rasam.garnish with coriander leaves if you want.
Serve piping hot rasam with hot steaming rice or sip it as a soup or as a yummy tonic for your cold and cough.