Sunday, December 11, 2005


Hot Pepper Rasam( South Indian Soup)

Rasam normally forms the second course in a traditional south Indian menu. There are various way of preparing it. It is normally mixed with plain cooked rice and eaten with different side dish. It makes for a very good appetizer or soup also when taken all by itself. Rasam has many spices and is considered to be good for health. During winter season pepper rasam is common at my home. You can also add lentils to it if you don’t want it to be spicy.

  • Tomato 1
  • Tamarind paste 1tps
  • Garlic 2 pods
  • Dry red pepper 1
  • Curry leaves 4-5
  • Cilantro 2tsp
  • Asaefoetida
  • Mustard 1tsp
  • Salt to taste

To Grind:

  • Toor dhal 1tsp
  • Cumin seeds 1tsp
  • Pepper corns 1tsp

  • Grind whole pepper, toor dhal, and cumin seeds. Cut the tomatoes and make into a paste. Mash the garlic with a whisk.
  • Add 1 cup of water to the tomato paste and mix well. Add the tamarind paste, grinded items, garlic’s, a pinch of asaefoetida and salt. Cook them for about 10-15 mins. Don’t allow them to boil, turn off the heat once the form appears.
  • Meanwhile heat oil in a pan, add mustard seeds and cumin seeds. Let mustard and cumin seeds splutter, add the dry red pepper and curry leaves. Pour it over the tomatoes. Now add some cilantros for the aromatic rasam
Serve hot with rice.


Anonymous Anonymous said...

Priya, I also make rasam like this sometimes.

BTW..Is that your marraige photo? You look very pretty.

12:01 PM   Edit
Blogger Priya Bhaskaran said...

I make this rasam often. I like pepper rasam, since it is spicy.

Thanks. Thats my engagement photo indira.

12:05 PM   Edit
Blogger sailu said...

Priya,I am very fond of rasam...and during winters spicy pepper rasam is just the right food I need..:)

9:22 PM   Edit
Anonymous Anonymous said...

do it a little differently, make powder of 1 tsp of jeera, 1/2 tsp of coriander seeds,2 galric pods,1/2 tsp of peppercorns,1 red chilli). And 1 tbsp of tamarind juice, 1/2 cup cooked toor dal,1 tomato chopped,cilantro. For tempering mustard seeds and a pinch asafoetida . do the tempering, add the powder and then all the liquid and tomatoes, cilantro and bring to a nice boil.thats how my mom makes it and i make it that way and everyone loves that rasam. try this
my mom makes the kinda rasam that u have posted to too. thry r gr8.

6:54 AM   Edit
Blogger Priya Bhaskaran said...

Sure priya will give a try this weekend.

11:15 AM   Edit

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