Saturday, September 20, 2008

Simple Pepper Rasam with pleasant aroma

  • Take 3 cups of tamarind extract (prepared out of a lemon sized ball of tamarind and water) in a vessel.
  • Add 2 tsp of pepper powder, 2 tsp of cumin seed powder, 1 tsp turmeric powder, 4 cloves of smashed garlic and salt to it.
  • Squeeze a tomato and mix with the liquid.
  • Add a cup chopped coriander/cilantro leaves and keep aside.
  • Keep a sauce pot on the stove and add 2 tsp of oil.
  • Heat it under medium flame.
  • Add 1 tsp of mustard, 1 tsp of cumin seeds, 1 red chilly, a pinch of asafetida, and a few curry leaves one by one.
  • When the mustard starts popping, add the tamarind extract mixture.
  • Reduce the flame to low.
  • At the initial stage of boiling, and appearance of foam, switch off the stove and cover the sause pot using a lid.
  • Serve hot this tasty rasam having great aroma with cooked rice.

    Glossary
    Tamarind - Imli / Imly / Puli
    Pepper – Kali mirch / Milagu
    Cumin seed - Jeera / Jeeragam
    Turmeric – Haldi / Manjal
    Garlic – Lasoon / Poondu
    Coriander leaves – Dhania pattha / Kotthu malli thazhai
    Mustard – Rai / Kadugu
    Asafetida – hing / PerungayamCurry leaves – Kary patha / Kariveppilai
    Sauce pot - kadhai / Iruppuchchatti

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