Pepper rasam is a spicy, tangy mixture that can be had as an appetiser or with rice.

It is low in fat, vegan and an outstanding solution for a cough and cold.

Active ingredients: Tamarind: Gooseberry sized Water: 3 cups Toor dal: 1/2 tbsp Pepper: 1 tsp Cumin seeds: 1 tsp Red chilli: 1 Turmeric powder: 1/2 tsp Salt: As needed Asafoetida (optional): 2 pinches Curry leaves: A few Mustard seeds: 1/2 tsp Ghee: 1 tsp

Technique: 1) Soak tamarind in 1/2 cup warm water and extract juice using 1.5 cups of water. 2) We now have 2 cups of tamarind juice. 3) Take a pan and place dry, roasted toor dal, pepper, cumin seeds and red chili in it. Switch on the flame. 4) Once the dal turns brown, turn off the flame. Transfer the mix to a plate and let it cool entirely. 5) Grind the mix into powder. You will get 4 tsp of fresh rasam powder. 6) Pour the 2 cups of tamarind extract into a pan and add turmeric powder and salt. 7) Add asafoetida if you want. 8) Let this boil for 5-7 minutes. Let the raw odor of tamarind vaporize. 9) Include 2-3 tsp of the ground powder. 10) Include 1 cup water. 11) Let this froth, then change off the flame. 12) Add a couple of curry leaves. 13) Mood mustard seeds in ghee and include it to the rasam. 14) Pepper rasam is ready.

Notes: You can add a tiny piece of jaggery at the end to balance the spices. Rather of including plain water after the tamarind is boiled, you can include dal water.

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