Pepper Rasam

Rasam is traditionally prepared by combining tamarind juice, tomato, chilli pepper, pepper, cumin, and other spices as seasonings. Most recipes of rasam include steam lentils. In today’s modern cooking environment, all the seasonings needed to make rasam can be purchased in an already grounded state, in the form of rasam powder. Enjoy this dish with rice on the side, or as a spicy soup. This recipe stores well. You can store it in a casserole and eat later, and it will still taste as delicious as freshly prepared.

Health Benefits

Rasam has many health benefits that you can take advantage of. It prevents constipation because of the tamarind that makes up the stew’s base. It is rich in dietary fiber and polysaccharides, like mucilage, tannin, pectin, hemicellulose, and gums. The tamarind is also rich in antioxidants which protect the body against free radicals and improves skin health. Rasam is a good dish for pregnant women as well. It provides them with essential vitamins, minerals, and proteins.

Ingredients

tbsp tamarind: 1/2

tsp black pepper: 2

tsp cumin seeds: 1

garlic cloves: 4

tbsp sesame oil: 1

tsp mustard seeds: 1/2

tsp asafetida: 1

red chilies: 2

tomatoes--diced: 2

cups water: 3

salt to taste

How To Make Pepper Rasam

1. Soak tamarind in a cup of warm water for about 15 minutes.
2. Blend together pepper, cumin, and garlic,
3. Heat oil in a saucepan and splutter mustard seeds. Add the chilies, asafetida, and tomatoes. Stir until the tomatoes turn slightly mushy. Strain tamarind water into the tempering.
4. Extract the remaining pulp from the tamarind using more water. Discard the residual tamarind and add the extracted tamarind mixture into the boiling broth.

Note: using warm water helps extract and dissolve all the pulp completely.

5. Add the ground cumin-pepper-garlic mixture.Season with salt to it and let the broth come to a rolling boil. Turn the heat to a low flame and let simmer for 2 – 3 minutes.
6. Mix rasam with rice and enjoy with some vegetable curry on the side. 

Trivia

Pepper was so valuable in medieval Europe that some men sold silver in exchange for the spice.