How to make Pepper Rasam -

A spicy and tasty soup.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon pea(toor dal/arhar dal), Split Bengal gram (chana dal) (चने की दाल)

Cuisine : Tamil Nadu

Course : Soups

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Pepper Rasam

Pepper Rasam Recipe Card

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The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Pepper Rasam Recipe

  • Split pigeon pea(toor dal/arhar dal) 1 cup

  • Split Bengal gram (chana dal) 1 teaspoon

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Whole dry red chillies 6-7

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Mustard seeds 1/4 teaspoon

  • Coriander seeds 1 teaspoon

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Tamarind pulp 1 tablespoon

  • Jaggery (gur) 1 teaspoon

  • Oil 1 tablespoon

  • Garlic crushed 3 cloves

  • Mustard seeds 1/2 teaspoon

  • Whole dry red chilli 1

  • Peppercorns crushed 1 teaspoon

  • Curry leaves 10-12

Method

Step 1

Wash and pressure-cook toovar dal in two cups of water. When cooked mash well and keep aside. Dry roast and powder chana dal, urad dal, whole red chillies, fenugreek seeds, cumin seeds, mustard seeds and coriander seeds. Cool and grind to a powder.

Step 2

Heat oil in a kadai and add crushed garlic, mustard seeds, whole red chilli, crushed peppercorns and curry leaves. When the mustard starts to crackle add the mashed dal, the masala powder mixed with a little water, salt, turmeric powder, tamarind pulp and jaggery. Blend well and add four cups of water. Bring to a boil. Simmer on low heat for ten to fifteen minutes. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.