Enjoy this hot and spicy pepper rasam with hot steamed rice during the cold winter nights.
Ingredients for Pepper Rasam Powder
1/2 cup chana dal
1tbsp urad dal
2tbsp black peppercorns
1/2tsp hing
1 dry chilli
1 sprig curry leaf
1 tsp dhaniya (coriander) seeds
A pinch of turmeric
Method
Fry the ingredients separately with little oil. Grind to a powder and store in an air tight container
Ingredients for pepper Rasam
1/4 cup tur dal
Tamarind – about Gooseberry/Amla size (soaked in water)
Curry leaves
2-3 tbsp pepper Rasam powder
Coriander leaves for garnishing
For the seasoning
1tsp oil
Pinch of hing and turmeric powder
Mustard seeds
Cumin seeds
Red chilli
Method
Boil tur dal until soft. Add tamarind pulp, curry leaves, salt and pepper Rasam powder. Add 2.5 cups water and boil for 10 mins.
Heat oil, add mustard and cumin seeds. As they start to crackle add hing, turmeric and red chilli broken into two pieces. Pour this onto the rasam and garnish with coriander leaves. Serve with hot rice
Recipe courtesy: Viji Uday