South Indian pepper rasam
South Indian pepper rasam

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, south indian pepper rasam. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

South Indian pepper rasam is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. South Indian pepper rasam is something which I’ve loved my entire life. They are fine and they look fantastic.

Pepper Rasam is commonly prepared in all South Indian homes. It can be had as a soup or as an accompaniment with rice. It tastes great with hot steamed rice and a tsp of ghee.

To get started with this recipe, we have to prepare a few ingredients. You can cook south indian pepper rasam using 17 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make South Indian pepper rasam:
  1. Get For coarse paste
  2. Take Half tomato
  3. Take 1 tsp Whole pepper
  4. Take 1 tsp Cumin seeds
  5. Prepare Coriander leaves little
  6. Take 2 Green chilli
  7. Get Garlic 3 piece and crush it
  8. Get For soak tamarind water
  9. Prepare Lemon size tamarind soak with 1glass water
  10. Make ready Half tomato
  11. Get Coriander leaves very little
  12. Take 1 tsp Asafoetida powder
  13. Take For oil fry
  14. Make ready Mustard seeds half tsp
  15. Get Curry leaves little
  16. Make ready 2 Red chilli
  17. Take 1 tsp Coriander powder

If you like South Indian cuisine, then do take note that just like the Sambar, Kerala Style Rasam, Raw Mango Rasam, Tomato Rasam, etc form a vital part of the same. Compared to the Sambar recipe, Rasam is more fluid. It gets its signature tang and flavor from tamarind juice/tamarind pulp, mustard seeds, curry leaves, and coriander leaves. Jeera Milagu Rasam Recipe / South Indian Pepper Cumin Soup.

Steps to make South Indian pepper rasam:
  1. Take whole pepper, cumin seeds, green chilli, garlic, coriander leaves, half tomato in a jar and make a coarse paste without water
  2. Take lemon size tamarind soak for 2 mints smash with hand of 1 glass of water and take tamarind water separately. Add half tomato, asafoetida powder, very little coriander leaves in the tamarind water and smash with hand. Then soak for 10 mints
  3. After 10 mints. Take a pan in the stove. Add 1tsp oil after oil heat then add mustard seeds, curry leaves, red chilli. Then add coarse paste and soak tamarind water. Then saute it well. Add 11/2 glass of water, salt, finally coriander powder 1tsp in medium flame saute it. Then the pepper rasam comes 1 bubble stove off the flame. No over cook

Both of us were craving for some piping hot Jeera Milagu Rasam for dinner as the weather had been crazy during our travels. Increase the quantity of black peppercorns if you want a spicier rasam. Add more or less water depending on the spiciness required for the rasam. Rasam gets it taste from slow boiling. Fresh coriander stalks are packed with flavor and turn the rasam quite tasty.

So that’s going to wrap it up with this special food south indian pepper rasam recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!