Pepper Rasam/ Miriyala Charu

Today I made my favorite Pepper rasam. Itsy ver spicy.I make sure it is made at home when someone is suffering with cold and cough. The Black pepper flavor and the spicyness from it makes the throat clear. It also goes well with rice when u make any spicy masala food at home. After eating spicy non veg or veg curry, eating this rasam rice makes the food even more tasty and yummy.

Here is the recipe.......

We need:

Tomato 1 large

Tamarind extract 1sp

Salt to taste

Black Peppercorns 10

Black pepper powder 1/4 sp

Chopped Ginger garlic 1/2 sp

Cumin powder 1/4 sp

Coriander powder 1/4sp

Chili powder 1/4 sp

Chopped cilantro 1/2 cup

For Seasoning / Tempering.

Cumin seeds 1/4sp

Mustard seeds 1/4 sp

Udad dal 1/2 sp

Curry leaves 4

Red chili 1

Fenugreek seeds 4

Peppercorns 5

Oil 3sps

Method:

In a pan add 4 cups water, chopped tomato, cilantro, ginger garlic, Salt and all dry powder masala's.

Also add tamarind extract and mix well.

Boil the rasam and keep aside.

Now make the seasoning / tempering .

In a small pan heat oil and add mustard, cumin, udad dal, red chili, curry leaves, fenugreek seeds and pepper corns.

Fry for a minute and add this to rasam.

Serve with rice or as soup.

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