Why recepie famous for?
The ideal rasam to serve on a cold winter’s day! Jeera-Pepper Rasam is a good antidote for common cold and feverishness, and many prefer to take a swig of it plain, in a cup, while others prefer to mix it with rice and oodles of ghee.
Ingredients
For The Masala
1 tsp ghee
1 tsp peppercorns (kalimirch)
1 1/2 tsp cumin seeds (jeera)
1 1/2 tsp toovar (arhar) dal
1 whole dry kashmiri red chilli , broken into pieces
1/4 tsp asafoetida (hing)
Other Ingredients
2 tsp ghee
1 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1 whole dry kashmiri red chilli , broken into pieces
7 to 8 curry leaves (kadi patta)
2 tbsp tamarind (imli) pulp , mixed with 2 cups of water
salt to taste
Instructions
For the masala
Heat the ghee in a small non-stick pan, add all the ingredients and sauté on a slow flame for 2 to 3 minutes or till the flavour releases, while stirring continuously.
Allow it to cool slightly and blend in a mixer to a smooth paste using 2 tbsp of water. Keep aside.
How to proceed
Heat the ghee in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the cumin seeds, red chillies and curry leaves and sauté on a medium flame for a few seconds.
Add the tamarind water and salt, mix well and simmer for 4 to 5 minutes or till the raw smell of tamarind disappears.
Add the prepared paste, mix well and simmer for another 2 minutes. Serve hot
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