Spicy Pepper Rasam (ಮೆಣಸಿನ ರಸಂ)
ಮೆಣಸಿನ ರಸಂ (Spicy Pepper Rasam) is a traditional South Indian soup that is known for its spicy and tangy flavor. It is a popular dish in Udupi cuisine and is often served as a part of a meal or as a soothing remedy for cold and cough.
Ingredients
- 2 tomatoes, chopped
- 1/2 cup toor dal (split pigeon peas)
- 1 tablespoon tamarind paste
- 2-3 green chilies, slit
- 1 teaspoon black pepper
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon asafoetida (hing)
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon mustard seeds
- A few curry leaves
- 2-3 dry red chilies
- Salt to taste
- Chopped coriander leaves for garnish
Instructions
- In a pressure cooker, cook the toor dal with 2 cups of water until soft. Mash the dal and keep it aside.
- In a separate pot, add the chopped tomatoes, tamarind paste, slit green chilies, turmeric powder, and salt. Add 3 cups of water and bring it to a boil.
- Grind the black pepper and cumin seeds into a coarse powder and add it to the boiling tomato mixture.
- Add the mashed dal to the boiling mixture and let it simmer for 5-7 minutes.
- For the tempering, heat ghee in a small pan and add mustard seeds. Once they splutter, add asafoetida, curry leaves, and dry red chilies. Pour this tempering over the rasam and mix well.
- Garnish with chopped coriander leaves and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 25g
- Protein
- 3g
- Fat
- 1g
Supplies
Pressure cooker Pot Pan
Tools
Masher Grinder
Serving suggestions
Serving suggestions: Serve hot with steamed rice or enjoy as a comforting soup on its own.
Tips & tricks
Tips: Adjust the quantity of black pepper and green chilies according to your spice preference. The rasam should have a balanced spicy and tangy flavor.
Cost
$5