Black Pepper Rasam Recipe | കുരുമുളക് രസം | Kerala Recipe

2015-08-24
Black Pepper Rasam Recipe - കുരുമുളക് രസം - Kerala RecipeBlack Pepper Rasam Recipe - കുരുമുളക് രസം - Kerala Recipe - Side Dish RecipeBlack Pepper Rasam Recipe - കുരുമുളക് രസം - Kerala Recipe - Sadya RecipeBlack Pepper Rasam Recipe - കുരുമുളക് രസം - Kerala Recipe - Onam RecipeBlack Pepper Rasam Recipe - കുരുമുളക് രസം - Kerala Recipe - Healthy RecipeBlack Pepper Rasam Recipe - കുരുമുളക് രസം - Kerala Recipe - Traditional Recipe
  • Yield : 1 bowl
  • Servings : 3
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

Black Pepper Rasam Recipe / കുരുമുളക് രസം / Kerala Recipe

Black Pepper Rasam Recipe / കുരുമുളക് രസം is a very easy to make side dish recipe which is rich in flavor and aroma. It is a must side dish in Kerala / Onam sadya like sambhar, avial, thoran… Apart from this, rasam is excellent for digestion and a home remedy to fight against cold and throat infection.

Black Pepper Rasam Recipe - കുരുമുളക് രസം - Kerala Recipe - Traditional Recipe

Black Pepper Rasam Recipe – കുരുമുളക് രസം – Kerala Recipe – Traditional Recipe

The consistency of rasam is similar to soup. Black pepper, cumin seeds, coriander seeds, garlic are crushed and added along with tomatoes and cooked in tamarind water. If you want your rasam more spicy, you can add more black pepper. 

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Ingredients

  • Black peppercorns - 2 tbsp
  • Tomatoes - 2 nos (chopped)
  • Cumin seeds - 1 tsp
  • Garlic - 3 cloves (chopped)
  • Turmeric powder - 1/2 tsp
  • Tamarind - a small lemon size
  • Asafoetida powder - 1/4 tsp
  • Coriander seeds - 1 tsp
  • Mustard seeds - 1 tsp
  • Curry leaves - 2 sprigs
  • Coriander leaves - 2 sprigs
  • Dry red chilly - 2 nos
  • Water - 2 cups
  • Coconut oil - 2 tbsp
  • Salt to taste

Method

Step 1

Soak tamarind in 1/2 cup of water for 10 minutes and squeeze out the juice.

Step 2

Crush the peppercorns, cumin seeds, coriander seeds and curry leaves in a grinder.

Step 3

Heat 2 cups of water in a pan and add salt, turmeric powder, chopped tomatoes, garlic. Bring to boil. Simmer for about 10 minutes.

Step 4

Add the crushed peppercorn mixture and the tamarind juice and stir well. Cook for 4 minutes.

Step 5

Heat oil in a pan and add mustard seeds for tempering. When it splutter, add asafoetida, curry leaves and red chilly. Pour it over the rasam. Garnish with some fresh coriander leaves.

Step 6

Tasty and spicy black pepper rasam is ready. Serve hot.

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