Udupi Style Pepper Rasam Recipe | miriyala rasam | pepper rasam recipe
Udupi Style Pepper Rasam Recipe This recipe is uniquely different from other rasam varieties. It does not use green chillies, red chillies, tomatoes, or garlic. Instead, this rasam is prepared with freshly ground spices, with black pepper as the hero ingredient.
The aroma and flavor are enhanced by the use of husked urad dal. Adding jaggery is essential, as it balances the flavors beautifully. Since this recipe does not include garlic, it is perfect for festive occasions and ideal for those who prefer pure vegetarian dishes. Additionally, the tempering for this rasam is done exclusively with ghee, which adds to its rich and aromatic flavor.
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Udupi Style Pepper Rasam Recipe | miriyala rasam | pepper rasam recipe - Recipe Video
Udupi Style Pepper Rasam Recipe | miriyala rasam | pepper rasam recipe
Sambar - Rasam Recipes
|
vegetarian
Prep Time 2 mins- Soaking Time 20 mins
- Cook Time 15 mins
- Total Time 37 mins
Servings 5
Ingredients
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To Roast and Grind:
- 1/2 tbsp Ghee
- 1 tbsp Black pepper
- 1.5 tbsp Husked urad dal
- 1 tbsp Coriander seeds
- 1/2 tsp Cumin seeds (added later)
- 2 tbsp Dry coconut chunks/gratings
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For the Rasam:
- Tamarind (Gooseberry-sized ball) ((soaked and pulp extracted))
- 1/2 tsp Turmeric powder
- 1 litre Water
- Salt (as required)
- 1 tbsp Jaggery
- Ground Udupi rasam paste (from the above preparation)
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For Tempering:
- 1/2 tbsp Ghee
- 1/2 tsp Cumin seeds
- 2 sprigs Curry leaves
- 2 pinches Asafoetida (hing)
- Mustard seeds (to splutter)
Instructions
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Roast and Prepare the Spice Paste:
- Heat 1/2 tbsp ghee in a pan.
- Add black pepper, husked urad dal, and coriander seeds. Roast on low flame until the black pepper starts spluttering.
- Add 1/2 tsp cumin seeds and roast well.
- Add 2 tbsp dry coconut chunks or gratings and roast until they turn light golden.
- Transfer the roasted ingredients to a mixer jar and grind them into a semi-coarse paste.
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Prepare the Tamarind Base:
- Extract the pulp from the soaked tamarind and pour the tamarind water into a kadai.
- Add 1/2 tsp turmeric powder, 1 litre of water, and salt as required.
- Boil the mixture for 3-4 minutes.
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Combine the Rasam:
- Add 1 tbsp jaggery to the boiling tamarind water.
- Mix in the ground Udupi rasam paste and let it boil for another 3-4 minutes.
- Reduce the flame after boiling.
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Prepare the Tempering:
- Heat 1/2 tbsp ghee in a small pan.
- Add 1/2 tsp cumin seeds, 2 sprigs of curry leaves, and 2 pinches of hing.
- Fry until the mustard seeds splutter.
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Final Touch:
- Add the prepared tempering to the rasam and boil for 1 more minute.
- Serve hot with steamed rice for a wholesome meal.
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