Village Style Pepper Rasam Recipe
Introduction:
Pepper Rasam is a South Indian soup that’s both soothing and flavorful. Known for its spicy kick from black pepper and its tangy depth from tamarind, this dish is commonly served with rice. The Village Style Pepper Rasam brings traditional flavors straight from rural kitchens, offering a simple yet satisfying recipe perfect for lunch or dinner.
The combination of spices like black pepper, cumin, and curry leaves, along with the slight sweetness of tomatoes and the tangy essence of tamarind, makes this pepper rasam a soul-warming dish. It is easy to prepare, requiring basic ingredients, and is often paired with rice, sambar, and crispy papad for a complete meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tamarind water | 1 cup |
| Tomatoes | 2, chopped |
| Salt | To taste |
| Curry leaves | 1 sprig |
| Garlic cloves | 2, crushed |
| Whole black pepper | 1 teaspoon |
| Cumin seeds | 1 teaspoon |
| Dry red chilies | 2, broken |
| Toor dal (Arhar dal) | 2 teaspoons |
| Ghee | 1 teaspoon |
| Mustard seeds (rai) | 1/2 teaspoon |
| Asafoetida (hing) | A pinch |
Preparation Time:
10 minutes
Cooking Time:
55 minutes
Total Time:
65 minutes
Servings:
4
Cuisine:
South Indian
Course:
Lunch
Diet:
Vegetarian
Instructions:
-
Soak Ingredients for Paste:
Begin by soaking all the paste ingredients (cumin, black pepper, dry red chilies, and toor dal) in water for about 30 minutes. This will help soften the ingredients and make it easier to grind them into a smooth paste. -
Prepare Tamarind Water:
Extract the juice from tamarind by soaking a small piece in warm water for a few minutes. Discard the solid tamarind pulp once you’ve gotten the juice. -
Cook the Base:
In a saucepan, combine the tamarind water, the prepared paste, chopped tomatoes, and curry leaves. Let this mixture simmer on medium heat for about 10 minutes. The tomatoes will soften and release their flavors into the rasam. -
Add Salt and Adjust Consistency:
After 10 minutes, add salt to taste. If you feel the rasam is too thick, add a bit more water to achieve the desired consistency. Let it cook for another 5 minutes and then turn off the heat. -
Prepare the Tempering (Tadka):
In a separate small pan, heat the ghee. Once it’s hot, add mustard seeds and let them crackle for about 10 seconds. Then add a pinch of asafoetida (hing) and turn off the heat. -
Combine and Serve:
Pour the prepared tempering into the rasam and give it a good stir. This tempering enhances the aroma and flavor of the rasam. Serve it hot with steamed rice, Keirai Sambar, Carrot Beans Thoran, and papad for a traditional South Indian meal.
Serving Suggestions:
For an authentic South Indian lunch or dinner, serve the Village Style Pepper Rasam alongside a plate of steamed rice, a bowl of Keirai Sambar (a spinach-based lentil curry), Carrot Beans Thoran (a stir-fried vegetable dish), and crispy papad. The combination of flavors and textures will make for a complete and satisfying meal.
Health Benefits:
Pepper Rasam is not only delicious but also offers various health benefits. The black pepper and cumin help in digestion, while the tamarind provides a rich source of Vitamin C. The combination of spices can help in boosting immunity and is often consumed during cold and flu seasons for its soothing properties.
Enjoy the warmth of this comforting and flavorful Village Style Pepper Rasam! Whether it’s for a light lunch or a hearty dinner, this dish is sure to leave you satisfied and nourished.
