Garlic Pepper Rasam


When the weather is cold and gloomy, Garlic Pepper Rasam is perfect soothing drink that brings comfort. There are very few blissful moments in this world and I am sure hot Garlic Pepper Rasam on a cold day definitely qualifies to be one. Garlic Pepper Rasam is a spicy and aromatic lentil soup that is one of the most potent weapons to fight colds in the south Indian kitchen. The most prominent ingredients of Rasam are the combination of black pepper, cumin and garlic, which is good for digestion, to build immunity, and perfect remedy for cold and cough.

Every time I get down with viral fever, sore throat and incessant cough, this Rasam is my go to food. This might seem a bit of exaggeration but trust me the hot rice and Garlic Pepper Rasam is the best meal to eat when you are sick. It is such a relief to the congestion and sore throat. I honestly recommend you try this recipe next time when you are sick. Since the day I tried it, I never looked back. Now lets get to the recipe!

Serves 2

[Calories 99, Fat 4g, Carbs 15g, Fiber 2.5g, Protein 1.8g]

Ingredients

2 tbsp pepper corns

1 tbsp cumin seeds/ jeera

5 garlic cloves

3 tbsp coriander leaves chopped to garnish

1 tbsp of oil

1 tsp mustard seeds

4-5 curry leaves

2 cups of dal water or plain water (pressure cook cup toor dal with 1 whole tomato. Once cooked, remove lentil water from the top and tomatoes. Peel tomato skin and grind into puree with lentil water. Set aside.)

1 tsp tamarind paste

Salt to taste

Method

Dry roast the pepper and cumin in a pan for couple minutes over medium heat. Once cool, grind pepper, cumin and garlic into coarse paste with some oil.

Heat oil in a pan and add the mustard seeds. When the mustard seeds begin to splutter, curry leaves, and add the coarsely grind paste and roast for 1 minute. Add lentil-tomato water and tamarind paste or water. Add salt to taste. Let the rasam simmer for 3-4 minutes, avoid boiling the rasam. Turn off the flame and serve hot as a soup or with rice.

Notes

You can make this rasam with plain water, but the lentil water elevates the taste.


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