Pepper Rasam

Pepper rasam is my favorite of all rasam variations. Chaaru(in Telugu) / rasam is a South Indian soup made of tamarind pulp and other spices. Typical Andhra or South Indian meal demands rasam as one of the accompaniments with hot steam rice. Each family and region has their own version of making this, which is not only eaten with rice but also can be had just like a spicy tangy soup. This works well for the sour throat especially in the changing monsoon weather.

No fancy food can beat the combination of aloo stir fry and rasam rice. Just Heavenly J

Ingredients

2 tbsp tamarind pulp
1 tomato, finely chopped
¼ tsp turmeric powder
salt to taste

To be ground:
1 green chili
1 dry red chili
2 spring curry leaves
3 tsp black pepper corns
2 tsp cumin seeds
2 tsp coriander seeds
3-4 garlic cloves
½ inch ginger
few fresh coriander stalks (optional)

Tempering:
2 tsp oil
5-6 fenugreek seeds
1 big pinch asafoetida / hing

Method

• In a sauce pan, mash the chopped tomatoes, add 4 cups of water, turmeric powder and salt.
• Combine tamarind pulp, mix thoroughly and let it boil on a medium high flame.
• In a blender, add all the ingredients (under Ingredients >‘to be ground:’ section above) and make a course powder.
• Heat oil in a small pan, add fenugreek seeds, and let them brown.
• Now add asafoetida, ground powder and sauté for 1 minute. Switch off the flame, and add this tempering to the boiled tamarind mixture. Let the mixture boil again for 1 minute.
• Finish it with chopped coriander leaves, and your rasam is ready to go with your hot steamed rice.