From the cuisine of Tamizh Nadu
Black Pepper - No Tomato Rasam
Servings : 2 to 3 | Prep time : 2 minutes
Cooking time : 7 minutes | Course : Main
Make an all time soothing peppery rasam with “myleafy Black Pepper RASSAM Podi”
Spice level : Slightly Spicy
INGREDIENTS
- myleafy Black Pepper RASSAM Podi - 1 tsp or 10g
- Tamarind paste - 1 tsp (optional)
- Garlic cloves, roughly pounded - 2 to 3 cloves
- Coriander leaves, finely chopped - 1 Tbsp
- Ghee - 1/2 tsp
- Mustard seeds, whole black/brown - 1/4 tsp
- Cumin seeds - 1/4 tsp
- Small onions, finely chopped - 1 tsp
- Red chilly, dried - 1
- Curry leaves, fresh - 10 to 12 leaves
- Water - 250 mL to 300mL
- Salt as required
- Heap of love!
METHOD
Step 1 : Pre-cook
Pound Garlic cloves, tamarind, half of the curry leaves and myleafy Black Pepper RASSAM Podi. Mix well with 100mL water and keep aside.
Step 2 : Cook
Heat ghee in a pan / heavy bottom pan with lid. Add in the mustard seeds, cumin seeds followed by small onions, red chilly and curry leaves. Sauté for few seconds and pour in the pound mixture. Add 200 to 300mL of water to adjust consistency. Sprinkle salt as required and mix well. Allow it to cook upon a low flame until a light froth appears along the sides of the vessel.
Garnish with coriander leaves, a heap of love! and close with lid. Allow it to rest for 2 hours before serving.
Note: Tamarind adds sourness to the rasam. Avoid or optionalize as per your taste. Plain water can be replaced by excess water from cooking lentils. Please incorporate black pepper in recommended levels by your dietician, even though its good for health.