Pepper Jeera Rasam

On a rainy day, sipping pipping hot Pepper Jeera Rasam, enjoying Mother Nature in its greenest form and listening to old melodies...is a sure shot way to relax and  rejuvenate.  

We love to have Amma's Pepper Jeera Rasam as is...

Infact one of my friend comes home specifically for this..we have given him "Rasam" as a nickname!

Ingredients:

1/2 tsp Kali Miri | Black Pepper Powder 

1/2 tsp Jeera | Cumin Powder

1 cup Imli | Tamarind, pulp extract of a small lemon size

A pinch Hing | Asafoetida Powder

1/4 tsp Haldi | Turmeric Powder

To taste Salt

1 tsp Fresh Dhania | Coriander Leaves, finely chopped | Optional

400 ml Water

For tempering:

1 tsp Ghee | Clarified Butter

1/4 tsp Rai | Mustard Seeds

1/4 tsp Jeera | Cumin

1 sprig Kadhi Patta | Curry Leaves

Method:

• In the imli extract water add, pepper powder, jeera powder, hing, haldi and salt.
• Keep this for boil for 5 minutes, till the Imli cooks.
• Once the Imli is cooked, add water and let it boil.
• Once the Rasam boil, switch off the flame and keep aside.
• Prepare the tempering by heating the ghee in a small pan. 
• When the ghee is hot add the rai, jeera and kadhi patta. Once the rai splutters, switch off the gas and pour the tempering on the Rasam.
• Serve this hot Pepper Jeera Rasam along with Plain Rice and Roasted Papad - a Match made in heaven! 

You can just sip thru the Pepper Jeera Rasam and its of great relief if ever you are down with a cold and cough!

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.