Recipe of Speedy Pepper Rasam (spicy and tangy)

Hey everyone, it is Brad, welcome to my recipe page. Today, we're going to prepare a special dish, How to Prepare Perfect Pepper Rasam (spicy and tangy). One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pepper Rasam (spicy and tangy), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pepper Rasam (spicy and tangy) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pepper Rasam (spicy and tangy) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pepper Rasam (spicy and tangy) estimated approx 25 minutes.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Pepper Rasam (spicy and tangy) using 20 ingredients and 7 steps. Here is how you cook it.

#thc #thcweek15 #garlic #ws3 #cookpadindia #Rasam #Daal #southindian Rasam is an essential part of any South Indian meal platter. It is a spicy and tangy thin soup made with spice powders, tamarind, cooked daal with flavours of onions, tomatoes and garlic! It has got medicinal properties too as it helps in digestion, is an immunity booster, aids in soothing throat and nose congestion and gives instant relief from loss of taste. Try out the delicious recipe.

Ingredients and spices that need to be Get to make Pepper Rasam (spicy and tangy):

1. 1 cup Cooked toor daal(blended to paste)
2. 3 cups Water
3. 1 tablespoon Ghee
4. 1/4 tsp Hing
5. 1 tsp Mustard seeds
6. 1 tsp Crushed garlic
7. 1 tsp Crushed ginger
8. 1/4 tsp Methi seeds
9. 2 Red chillies dried
10. 1 tsp Black pepper seeds
11. 1/4 tsp Ajwain (caraway) seeds
12. 1 tsp Sesame seeds
13. 1 tsp Cumin seeds
14. 1 tsp Coriander seeds
15. 8 -10 Curry leaves
16. 1/2 cup Coriander leaves
17. 1 tablespoons Thick tamarind water
18. as per taste Jaggery powder
19. 1 tsp Lemon juice
20. as per taste Salt

Instructions to make to make Pepper Rasam (spicy and tangy)

1. First, dry roast the seeds: cumin, coriander, methi, ajwain, sesame, peppercorns, 2 red chillies. When they are aromatic, cool and grind them to a powder.
2. Now, heat an iron kadhai. Add 1 tsp ghee. Add cleaned and washed curry leaves, coriander leaves and fry well.
3. Then cool and make a very fine and thin paste of the greens and keep aside.(Strain it for better colour and use the small pieces of leaves in chutney)
4. Heat a sauce pan. Add remaining ghee. Add the Mustard seeds. When they splutter, add hing, red chillies, a few curry leaves and saute' well. Then add ginger and garlic and fry till aromatic. Then add the prepared masala and stir well.
5. Then add the toor daal, strained tamarind water and mix well. Add salt, jaggery, turmeric and mix well. Add 1 cup water to adjust the consistency.
6. Boil on low flame for 10 minutes. Lastly, add the greens paste, lemon juice and turn off flame immediately.
7. Garnish with black pepper corns and serve hot as a soothing immunity booster drink to your family.

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