PEPPER RASAM

Who doesn’t like a hot piping drink on a cold winter day? 

That’s why we’ve got you a fantastic, lip-smacking South-Indian recipe: “Pepper Rasam''. It is a hot and spicy kind of soup made with exotic herbs and spices which will make you want more. Also known as black pepper rasam, the dish also has some varieties like pepper jeera rasam which are just a few extra ingredients to this. If you didn’t know how to make pepper rasam, this recipe is straightforward to prepare with no such special ingredients. Go through this step-by-step detailed recipe to prepare yummy rasam in minutes.

INGREDIENTS:

• ½ tbsp Mustard :
• Dry chilies
• Curry leaves 
• Tamarind 
• Spices: turmeric powder, chilly powder, 7-8 garlic cloves, asafetida powder.
• 1 chopped tomato

NUTRITIONAL BENEFITS:

• Mustard: promotes skin and hair health.
• Dry Chilies: aid in digestion and have cardiovascular benefits.
• Curry Leaves: Good for diabetes and eyesight.
• Tamarind: is a rich source of magnesium and could help prevent bone fractures.
• Tomatoes: Reduce the risk of heart diseases and cancer.
• Garlic cloves: lower cholesterol and blood pressure levels.
• Asafetida powder: Helps relieve asthma and headaches.

INSTRUCTIONS:

• Heat oil in the pan and add mustard, red chilies, curry leaves, turmeric powder, tomatoes, and salt.
• Cook till tomatoes are soft.
• Add tamarind juice and cook for 5-7 minutes.
• Grind a tbsp pepper, cumin seeds, and garlic cloves into a fine powder and add this mixture to the pan with a pinch of asafetida powder.
• Season with chopped coriander and bring the pepper rasam to a boil for 4 mins. Ready to serve!!

• Heat 1 tbsp oil in your cookpot. We prefer a good Avias Inox IB stainless steel cookpot which has a thick base and spreads heat evenly. Next add mustard, red chilies, curry leaves, and ½ tbsp turmeric powder. Allow it to mix for a minute. Next, add chopped tomato and salt to this. Cover the lid and cook till the tomato is soft.

• Take lemon-sized tamarind and soak it in 600ml of water for about 20 minutes. Now add the tamarind juice to your Avias cookpot and allow it to boil for 5-7 minutes.
• In a mixer, add 1 tsp pepper, 1 tbsp cumin seeds, and garlic cloves and grind it to a coarse powder. Now add this mixture to our rasam along with a pinch of asafetida powder (hing). Stir it for a while. The Avias Inox IB cookpot has sturdy and easy-grip handles for you to operate the vessel effortlessly without hurting yourself.

• Season it with freshly chopped coriander leaves and bring it to boil for 3-4 minutes. Another big advantage of using Avias India’s Inox IB cookpot is that it comes with a lid that doesn’t allow heat to escape which means you can serve your food in the same pot as food always remains warm.

Voila, your spicy, hot rasam is ready to savour. Serve it with steamed rice, or idlis or you may also drink it alone. It is good for sore throats and keeps your body warm!!

If you liked this recipe do try and reach out to us at our social handle: @aviasindia and share pictures.

Check out the Avias' Inox IB stainless steel cookpot.

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