Pepper Rasam

Ingredients

• 4 tablespoons split pigeon peas, boiled
• 1 medium tomato, chopped
• ¼ teaspoon turmeric powder
• Salt, to taste
• 1 tablespoon tamarind pulp
• ½ teaspoon red chilli powder
• 2 tablespoons chopped fresh coriander leaves
• Rasam powder
• 20-25 black peppercorns
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• A pinch of fenugreek seeds
• 1 tablespoon split pigeon peas
• Tempering
• 2 tablespoons oil
• ½ teaspoon mustard seeds
• ¼ teaspoon asafoetida
• 2 dried red chillies, broken
• 8-10 curry leaves
• 2 teaspoons black pepper powder 

Method

1. To make rasam powder, dry roast coriander seeds, cumin seeds, fenugreek seeds, pigeon peas and peppercorns in a small non-stick pan till fragrant. Cool and grind to a fine powder.
2. Strain the boiled split pigeon peas into a deep non-stick pan and mash well. Add the water in which it was cooked and mix.
3. Add tomato, turmeric powder, salt, tamarind pulp, red chilli powder, 3 tablespoons of rasam powder and mix well. Add 3 cups of water and cook till the mixture reduces to half its original volume.
4. To make the tempering, heat oil in a small non-stick pan. Add mustard seeds. Once they splutter, add asafoetida, dried red chillies, curry leaves and pepper powder.
5. Pour this tempering over the prepared rasam. Cover the pan to trap the flavours.
6. Serve hot, garnished with coriander leaves.

Nutrition Info