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Visitors Recipe

Pepper Rasam

Ingredients

Ing. Required too make the Rasam Powder Black pepper corns - ½ level tbspn Cumin Seeds - 2 level tbspns. Corriander seeds - ½ cup Vendium (Methi Seeds) - ½ level tbspn Red Chillies - 6 -8 no.'s Tur Dhal (Lentils) - 2 ½ tbsps. Asafetida - ½ tspn. Tamarind - size of a lemon Salt to taste For Seasoning Mustard Seeds - 1 tsp Curry Leaves - a Sprig Dry Chillies - 2 deseeded & broken up into pcs Cooking oil - 1 tbsp Garnish:- chopped Corriander Leaves - 2 tbps.

Method

Broil the pepper, dhal (lentils), chillies, vendium, coriander seeds together in a pan till they become golden brown. Now add the cumin seeds continue to broil - remove from heat leave to cool the dry grind to a powder - & keep aside to cool. Soak the tamarind in 4 cups of warm water for 15 - 20 minutes extract the tamarind the pulp add salt to taste, Asafoetida pwd. bring to a bubble - let it bubble nicely - lower flame add the powdered masala and let it come to a bubble again low flame & leave to simmer for about 5 minutes. Season in little oil with mustard seeds/curry leaves, dry chillie. When the Mustard seeds crackle remove & pour over the rasam. Garnish with Chopped Corriander leaves. Serve hot with steamed rice or drink as a soup.

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