Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pepper-garlic rasam. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Pepper-Garlic Rasam is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Pepper-Garlic Rasam is something which I’ve loved my whole life.
how to make pepper garlic rasam Pepper rasam recipe for cold - best way to fight the throat infection and makes you feel better. Garlic is natural antibiotic and fights the viral throat infection too.
To begin with this recipe, we have to prepare a few components. You can cook pepper-garlic rasam using 18 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Pepper-Garlic Rasam:
- Get masala For Rasam
- Prepare 1 tsp black pepper
- Prepare 1 tsp cumin seeds
- Make ready 1 tsp fennel seeds
- Take 6 - 7 cloves garlic medium sized ( I don't remove the skin)
- Take 1 ginger small piece of
- Prepare For seasoning
- Make ready 1/4 tsp mustard seeds
- Make ready 3 chillies red
- Make ready curry leaves
- Get 1 small piece of hinge (or 1/4 tsp of hinge powder)
- Make ready Olive oil ( or oil of your choice)
- Prepare Other ingredients
- Take 1 tomato - dice it into small cubes
- Prepare 1/4 tsp tumeric powder
- Get tamarind tamarind juice extract from a ggoseberry size ball of
- Get 1 cup coriander leaves chopped
- Take to taste Salt
Also read: Health benefits of garlic and black pepper. Here is the original recipe source: Garlic rasam by Tarla Dalal. For more Healthy Recipes, please check out our Health Recipes Page. Pepper Rasam is very commonly prepared in all South Indian homes.
Instructions to make Pepper-Garlic Rasam:
- In a mixie/blender grind black pepper, cumin, fennel seeds, garlic and ginger coarsely. Cut the tomato into small pieces and set aside.
- Wash coriander leaves and set aside. Soak tamarind in warm water.
In a vessel add 1 tsp oil and when it is warm add hinge and mustard seeds.When mustard splutters add the red chillies, curry leaves and grounded rasam masala and saute for about 10 seconds.- Do the seasoning on low heat taking care that the masala does not get over-fried. If the masala is over fried the rasam will taste bitter.
Add turmeric and saute for 5 seconds.Add the diced tomatoes now and saute for about 30 seconds.Extract tamarind juice and add it to the masala. Then add 3-4 glasses of water.Depending on how sour you want the rasam you can add less or more water.Now bring the stove to medium heat. Optionally you can add 1/4 tsp of rasam powder if you have(preferably sakthi masala rasam powder).Add salt for taste and finally garnish with coriander leaves.- Remove the rasam from the stove when it is just about to boil. Note that this is very important because, if the rasam boils then it changes the taste of the rasam(it will taste slightly bitter).
- Enjoy the spicy rasam with white rice or drink it as a soup.
It tastes great with hot steamed rice and a tsp of ghee. It is prepared with cumin seeds, pepper and garlic. We usually make this as pepper rasam/Milagu rasam for sore. I learnt this garlic rasam recipe from my MIL. We usually make this as pepper rasam/Milagu rasam for sore throat & cough problem by adding more pepper.
So that is going to wrap it up for this exceptional food pepper-garlic rasam recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
