Wednesday, July 27, 2016

Spicy Pepper Rasam.

Spicy Pepper Rasam ....... A good spicy appetizer to sip on during monsoon / winter season ...... This Rasam taste great with Rice too ........

Rasam is similar to saar but with the addition of pepper in larger quantity. A very popular Southern Indian dish it is served both as appitizer or with hot steamed rice. Rasam is a very comforting soup, taken when down with fever or cold. It helps in dispelling phlegm from chest if one has got heavy cold. Garlic is added to Rasam but is an option which you can leave out. I have not added the same here, but I do at times and it tastes wonderful. 

I have posted tomato saar using garlic before and will post rasam with garlic too soon. This is my way of preparing pepper rasam which is really easy as I use sambar powder instead of using grinded ingredients. It is much easier this way and does really taste awesome. You can use any sambar powder available to you. Do prepare this rasam and enjoy it as appetizer during monsoon or cold weather. It really keeps you warm.

 ** Wash and wipe 4 large sized tomatoes. Chop them to small pieces and keep aside. 

** Chop one cup of coriander leaves. 

** Soak a lemon sized tamarind ball in warm water for 10 minutes. Squeeze out the mixture, strain and keep aside. 

Put the tomatoes and the tamarind water in a vessel with 4 cups of water and bring to a boil. Mash the tomatoes with a masher for the juices to come out and blends well. Add in tablespoon prepared hing water* if adding (leave out if adding hing powder) and mix well. Add salt to taste and half a cup of chopped coriander leaves. Bring to a boil and lower the heat and let the Rasam simmer. 

For Tempering : Heat 2 tblsp of ghee / clarified butter in a medium sized kadai, when hot lower heat and add in 1 tsp of jeera and ½ tsp of rai (sasam / mustard), when the mustard seeds begins to splutter, add in 8-10 curry leaves and add 1 tsp of hing powder (if adding, leave out if prepared hing water is added) followed by 2 tblsp of sambar powder and 1 tblsp of coarsely powdered pepper and fry well for a minute. 

Remove and pour over the tomato mixture. Mix well bring it all to a good boil. Simmer the rasam for 15 – 20 minutes till it reduces a little bit in quantity and gives a good aroma. Lastly add in the remaining ½ cup of chopped coriander leaves. 

Remove from fire and keep covered for at least an hour before serving. Serve hot with rice or as an appetizer. This Rasam taste great if prepared overnight and served the next day too. The flavours get infused well and rasam tastes awesome,

** Note : For Preparing Hing Water : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Sarawath Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc. 

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