Spicy Pepper (Kaali Mirch/ Mire) Rasam

"Spicy Pepper (Kaali Mirch/ Mire) Rasam" .... sip on to this spicy rasam that serves as a appetizer to ward off the cold/ chills when there is chill in the air during monsoon/ winter season ... you can serve it with rice/ mildly spiced rice dishes too as done in GSB Konkani Saraswat homes and also in other southern parts of India ... tastes awesome, all you need is some roasted papad as an accompaniment and you have a heartwarming meal ... Yummilicious ....

** Rasam is similar to saar but a slighter version with addition of a little bit of dal (optional). Here I have added larger dose of coarsely powder pepper for that spicy yet milder on stomach taste. Being a very popular Southern Indian dish it is served both as appetizer or with rice. Rasam is a very comforting soup and can be taken when one develops cough, cold, body aches or mild fever. It helps in dispelling excess phlegm from chest if one has got heavy cold. Garlic is an option to be added to Rasam and I have not added the same here this time, but I do at times and it tastes wonderful.

** I have shared many saar/ rasam/ appetizer recipes before both with and without garlic and will be sharing more soon too. Here is my way of preparing and easy and quick method to pepper (kaali mirch/ mire) rasam which is easy as I have used sambar powder instead of ground ingredients. It is much easier this way and does really taste awesome without differing much from the taste of the one prepared with ground masala. You can use any sambar powder available in your vicinity for this recipe. Do try this rasam and enjoy it during monsoon or cold weather with your family and friends. 

** Here is my simple and easy recipe for "Spicy Pepper (Kaali Mirch/ Mire) Rasam" ... my style, try it, tastes wonderful ...

** Wash and wipe dry 4-5 large sized tomatoes. Cut them into small sized pieces and keep them ready aside.

** Pick clean and finely chop one cup of fresh coriander leaves (dhania/ Kothambari Pallo). Keep this also ready aside.

** Soak about a lemon sized ball of tamarind (chinchama/ imly) in warm water for 15 minutes. Squeeze out the mixture, strain and keep aside.

** Add the tomatoes and tamarind water in a vessel with 4-5 cups of water and bring to a boil. When the tomatoes are cooked well and it turns soft enough, mash them with a potato masher for the juices to come out and blend well. 

** Add in tablespoon prepared hing/ asafoetida water* if adding (leave out if adding hing powder) and mix well. Add salt (namak/ meeta) to taste and half cup of chopped coriander leaves retaining the other half for later. 

** Note : The method of preparing hing/ asafoetida water is given at the bottom of this recipe if required. 

** Bring all together to a rolling boil on high heat for about 5 minutes, stirring often then lower the heat to minimum and let simmer for another 10 minutes..

** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat 2 tblsp of ghee (toop/ clarified butter) in a medium sized kadai, when hot add ½ tsp of rai (sasam/ mustard) and when it begins to splutter lower heat and add 1 tsp of jeera (cumin seeds), 8-10 fresh curry leaves (kadipatta/ karbevu) and fry for a few seconds. (If adding hing/ asafoetida powder then add 1 tsp now and if you have already added the prepared hing water, then please do not add the same). Lastly add 2 tblsp of sambar powder and 1 tblsp of coarsely powdered Black Pepper (kaali mirch/ mire) and fry well for 1-2 minutes.

** Note : While preparing the tempering see to it that you keep all the ingredients ready and add them back to back one by one and not allow the same to burn or else the taste is lost, so be careful and check heat level as per your gas stove. 

** Remove and pour the tempering over the simmering rasam and mix well. Once again bring it to a good boil and then simmer for another 15-20 minutes or till it reduces a little bit in quantity and gives a good aroma. 

** Note : You may find that the timings mentioned of boiling or simmering is unnecessary or is time consuming, however I assure you that for both rasam and saar its the simmering well procedure that gives it aroma and taste, so try it and check it for yourself. I am sure when you find the difference you will stick to this method.

** Lastly add in the remaining ½ cup of chopped coriander leaves and mix well. Remove from fire and keep covered aside for about minimum 30-40 minutes for flavors to be well infused. Rasam or Saar is always thinner in consistency, so adjust accordingly before serving by adding in more hot water if required. 

** "Spicy Pepper (Kaali Mirch/ Mire) Rasam" is done and ready to be served. You can either serve it as a an appetizer during late evenings to ward of the chill in the air and for warming up the body or serve it with rice during meals as is followed in GSB Konkani Saraswat homes and also in many other southern parts of India. In my home we love to relish this rasam served steaming hot on rice along with some simple vegetable bhaji/ upkari and roasted papad, definitely a heartwarming meal. 

** 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/ Konkani Sarawats usually prepare the same and keep it in the fridge to be used for recipes.