Pepper And Jeera Rasam Recipe - Cooking Index
Pepper And Jeera Rasam Recipe - Cooking Index
| 4 | Tomatoes (medium) | |
| 1/2 teaspoon | 2.5ml | Tamcon paste * |
| 3/4 teaspoon | 3.8ml | Salt |
| 3/4 teaspoon | 3.8ml | Black pepper ** |
| 2 teaspoons | 10ml | Jerra |
| 3/4 teaspoon | 3.8ml | Mustard |
| 1 teaspoon | 5ml | Tuvar dal |
| 1 teaspoon | 5ml | Desi ghee |
| 6 | Curry leaves - (to 7), optional |
* Instead of tomatoes and tamcon paste also 3 cups of pure and unsweetened tomato juice can be used. ** Taste its strength for hotness before you drop it.
Take a vessel (should be able to hold 8 normal cups of water). If you have tomatoes and Tamcon paste, cut each tomato into 8 almost equally sized pieces. Keep it aside. Pour six cups of water into the vessel. Place it over the burner and switch on the burner. Keep the burner at maximum. Take 1/2 teaspoon of tamcon paste. Add it to the vessel containing water. Stir it thoroughly until all the contents of Tamcon in the teaspoon are transferred to the vessel of water. Add tomato pieces.
If you have pure tomato juice, take 3 cups of tomato juice in the vessel. Add 3 cups of water to the vessel. Place the vessel over the burner. Switch on the burner. Add 3/4 teaspoons of salt and 3/4 teaspoons of black pepper powder. Mix Tuvar dal and jeera. If you have a grinding device, grind the dal and jeera mixture and add it to the boiling contents in the vessel. Otherwise just add the dal and jeera mixture to the boiling contents in the vessel.
Allow the contents of the vessel to boil for 10 minutes or until froth comes above the vessel contents. During that stir the contents thrice. Switch off the burner. Remove the vessel from the burner. Keep it aside. Take a small round bottomed steel vessel/spatula. Place it on the burner. Switch on the burner. Keep the burner at minimum.
Add 1 tablespoon of ghee to the round bottomed vessel. Allow it to melt. Add mustard and curry leaves. Leave the mixture for exactly 1 minute. Remove it from the burner and add the contents to the vessel containing the rasam. Stir the vessel contents. Switch off the burner. Now Rasam is ready to serve.
Note: This rasam, if prepared on nights, can be used for that night's dinner and also for next day's lunch. This rasam does not get spoilt easily.
Source:
Classic Indian Cooking by Julie Sahni
Average rating:
7.3 (3 votes)
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