Pepper rasam


   KURUMULAKU / PEPPER RASAM


KURUMULAKU / PEPPER RASAM


                 

   Pepper Rasam is regularly ready in all South Indian homes. It's a good accompaniment to rice. It is ready with cumin seeds, pepper and garlic. It is very effective when taken during cold or fever. The best combination for this pepper rasam is boiled rice and fish fry. We are not using rasam powder in this rasam.

Let's see how to prepare pepper rasam without tomatoes and rasam powder.

           Cuisine - South Indian

           Catagory - Lunch


Combination :-

* Boiled rice + pepper rasam + fish fry

* Boiled rice + pepper rasam + potato fry

* Boiled rice + pepper rasam + curd +         pickle + pappadam


INGREDIENTS :-

* Pepper - 1 Tbsp

* Coriander powder - 1 Tbsp

* Cumin seeds - 1 Tsp

* Garlic - 10 - 12

* Shallots - 5

* Tamarind - 1 gooseberry sized

* Salt - to taste

* Turmeric powder - 1/2 Tsp

For seasoning :-

* Oil - 1 Tbsp

* Mustard seeds - 1/2 Tsp

* Fenugreek seeds - 1/4 Tsp

* Dried red chilly - 2

* Curry leaves - 1 sprig

* Coriander leaves - 1/4 cup


METHOD :-

* Put pepper , coriander powder, cumin seeds, garlic and shallots in a mixer grinder and grind it by adding little water.

* Put a khadai or earthen pot in stove add oil when it becomes hot add Mustard seeds and Fenugreek seeds when it pops up.

* Add dried chilly and curry leaves.

* After that add the grinded masala. Saute it for 2-3 minutes.

* Then add tamarind paste along with water 3 cups of water. Add salt and turmeric powder.

* Allow to boil for 5 minutes or till the raw taste of tamarind is completely gone.

* Switch off the flame , add coriander leaves and close the lid for 5 minutes.

* Tasty and flavourful pepper rasam is ready to serve. Serve hot with boiled rice.

           Enjoy!!!!

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