Wednesday, June 21, 2017

Posted by Mala at 1:00:00 AM No comments
"Take a fistful of  fresh black pepper, and you can boldly eat in your enemy's house" are my grandma's words. Such is the power and efficacy of Black Pepper, which acts as a great antidote for snake-venom.
Pepper relieves from respiratory disorders, cold, cough, constipation, anemia, impotency, muscular strains, pyorrhea, diarrhea and heart disorders.
This Rasam can be refrigerated and used after re-heating for 10 days also. Rasam will stay fresh. Can be used as a soup too.
Please check my other rasam varieties here
Please check my Glossary for unknown terms

Water - 3 cups
Tamarind paste - 1 tbsp
Turmeric powder - 1/2 tsp
Salt to taste

To grind into a coarse powder
Black pepper - 2 tsps
Jeera - 2 tsps
Curry leaves - few
Red chilli - 1

To season
Ghee - 2 tsps
Mustard seeds - 1 tsp
Red chilli - 1-2
Few curry leaves

Recipe Cuisine: South Indian; Category: Soup/Lunch
Prep time: 5 mts; Cooking time: 15 mts

Serves 4-6

Tamarind paste added to water

Salt added

Then goes in turmeric powder

Rasam kept on medium flames and set to boil

Ingredients loaded into the blender jar for coarse powdering

The powder

Now the rasam level has reduced to half.

Add water to the powder.

Add this powder-water to the half reduced rasam.

You must not allow it to boil. It should only become frothy.

In ghee, season mustard seeds and curry leaves. Cold and cough or throat ache will run away by just the look of this rasam.

This post first appeared in



Post a Comment

Note: Only a member of this blog may post a comment.