No one will deny the very fact that rasam is one in all the principal dishes in South Indian cookery. it’s that bowl of pleasure that each south Indian food lover will relate to! Rasam is essentially a short-like soup (without amylum starch). This soup is ready with lentils, tamarind, curry leaves, and spices, and is touted as a powerhouse of vitamins, minerals, different|and several other} other nutrients. Rasam, as per food historiographer KT Achaya’s book ‘A Historical lexicon of Indian Food’, is additionally referred to as saar, saaru, chaaru, and pulusu in alternative south Indian languages. He conjointly mentioned that British people colonials adopted it as a pungent soup referred to as soup.
On that note, not each rasam formula has lentils in it and one such example is that the very fashionable pepper rasam or as historically referred to as milagu rasam. This rasam is sort of a clear soup, that works nicely to beat back cold and respiratory disorder. The ingredients that are utilized in milagu rasam, particularly black pepper, garlic, and Haldi, ar far-famed for strengthening our immunity. Hence, within the southern part of Bharat, this rasam is claimed to be served as home-remedy for this common cough and cold (just sort of a hot bowl of soup!).
The Recipe For Pepper Rasam or Milagu Rasam:
- Tamarind pulp- 2 tablespoons
- Tomato- 1 (chopped)
- Curry leaves- 10-12
- Black peppercorn- 1-2 tablespoons
- Garlic- 4-5 cloves
- Dry red chili- 3
- Cumin seeds- 1 teaspoon
- Hing- half teaspoon
- Coriander leaves- 1 tablespoon (freshly chopped)
- Salt- to taste
- Haldi- half teaspoon
- Mustard seeds- 1 teaspoon
- Oil- 1 tablespoon
Method for making it:
- Dry roast 2 red chili, black pepper, cumin seeds, garlic, and 4-5 curry leaves.
- Coarsely grind them in a mixer and keep it aside.
- Take a kadhai and heat oil.
- Add chopped tomatoes and the rest of the curry leaves, Haldi and some salt and cook for 3-4 minutes.
- Now add the coarsely ground masala and mix well.
- Add the tamarind pulp and 2 cups of water and simmer the heat.
- Close the lid and let it cook for at least 10 minutes.
- In another pan, add some oil (or ghee).
- Put mustard seeds, 1 red chili, and hing and temper them till the seeds start crackling. Do not burn the spices.
- Now add the tempered spices in the kadhai (where the rasam is getting cooked).
- Switch off the flame and garnish with freshly chopped coriander leaves, and if you want to sprinkle some black pepper powder.
- Just remember, do not over boil this rasam.
Serve milagu rasam/pepper rasam hot as an appetizer or with steamed rice and enjoy a delicious bowl of immunity booster!