Pepper Rasam - Another Version

Earlier, I had blogged about a very simple pepper rasam. Today's recipe is a slight variation, which makes the rasam taste even yummier.

Ingredients:

Pepper Powder - 1/2 tsp

Garlic - 3 pods

Onion - 1, small sized, cut into quarters

Cumin Seeds - 1/2 tsp

Coriander Powder - 1 tsp

Turmeric Powder - a large pinch

Tamarind - a large lemon sized ball

Sugar/Jaggery - 1/2 tsp

Roasted Chana Dal Powder/Pappula podi - 1 tsp

Salt - As per taste

For the Tempering:

Oil - 11/2 tbsp

Mustard Seeds - 1/2 tsp

Cumin seeds - 1/4 tsp

Curry Leaves - 6

Dry Red Chillies - 3, broken into pieces

Method of Preparation:

1. Soak the tamarind in warm water for 30 minutes and extract the pulp.

2. Using a pestle, crush cumin seeds in a mortar, add coriander powder, pepper powder, salt and garlic pods and the quartered onions. Crush them too. (If you do not have a mortar and pestle, place the ingredients on a chopping board and crush them using a rolling pin)

3. Heat oil in a vessel and add the cumin seeds, mustard seeds and curry leaves. Once the seeds start spluttering, add the turmeric powder and crushed pepper garlic mixture on low to medium heat and mix well for 30 seconds.

4. Add the tamarind pulp, water(to dilute the tamarind pulp), sugar/jaggery and mix well.

5. Adjust the salt and let the rasam boil on medium heat for 5-8 minutes. Then add the roasted chana dal powder and mix well. This thickens the rasam a lil bit. Simmer the rasam for couple of minutes.

6. Enjoy the pepper rasam with steaming hot rice.