Warm your soul with this comforting and aromatic South Indian soup, infused with the goodness
Ingredients:
- 1 medium-sized tomato, chopped
- 1 tablespoon tamarind paste or a small lemon-sized ball of tamarind soaked in water
- 2 cups water
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1-2 dried red chilies
- 4-5 cloves of garlic, minced
- A pinch of asafoetida (hing)
- A few curry leaves
- 1 tablespoon ghee or oil
- Salt to taste
- Chopped coriander leaves for garnish
Instructions:
- Prepare Tamarind Extract:
- If you’re using tamarind paste, mix it with 1 cup of water and set aside. If using tamarind pulp, squeeze out the pulp from the soaked tamarind and discard the solids, keeping the tamarind water aside.
- Grind Pepper-Cumin Mixture:
- In a small grinder or mortar and pestle, coarsely grind the black peppercorns and cumin seeds. Set aside.
- Prepare Rasam Base:
- In a saucepan, add the chopped tomatoes and tamarind extract. Bring it to a gentle boil and let it simmer for about 5-7 minutes until the tomatoes soften.
- Add Pepper-Cumin Mixture:
- Once the tomatoes are soft, add the ground pepper-cumin mixture to the pan. Stir well and let it simmer for another 2-3 minutes.
- Temper the Rasam:
- In a separate small pan, heat ghee or oil over medium heat. Add mustard seeds and let them splutter. Then add dried red chilies, minced garlic, curry leaves, and a pinch of asafoetida. Fry until the garlic turns golden brown.
- Combine Tempering with Rasam:
- Pour the tempered mixture into the rasam base. Stir well and let it simmer for another 2-3 minutes. Adjust the consistency by adding water if needed.
- Season with Salt and Garnish:
- Add salt according to taste and give it a final stir. Turn off the heat. Garnish with chopped coriander leaves.
Your delicious Black Pepper Rasam is now ready to serve! Enjoy it hot as a comforting soup or pair it with steamed rice for a delightful meal.