Udupi Style Pepper Rasam Recipe | miriyala rasam | pepper rasam recipe
Sambar - Rasam Recipes | vegetarian
Prep Time 2 Mins- Cook Time 15 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)
-
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.
