Jeera Pepper rasam
Nursing a sore throat, running nose, cough or flu? Fret not, this spicy flavorful rasam is soothing and comforting. Make it a regular dish during monsoons to keep the cold virus at bay. And it's extremely quick to prepare. Mix it with rice or just sip it like a soup.
Adjust the proportion of jeera and pepper as per your preferences. When I make this rasam for my 3 year old daughter, I use only around 1/4 tsp of pepper and avoid red chillies. She loves this rasam a lot.
Jeera Pepper rasam
Nursing a sore throat, running nose, cough or flu? Fret not, this spicy flavorful rasam is soothing and comforting. Make it a regular dish during monsoons to keep the cold virus at bay. And it's extremely quick to prepare. Mix it with rice or just sip it like a soup.
Adjust the proportion of jeera and pepper as per your preferences. When I make this rasam for my 3 year old daughter, I use only around 1/4 tsp of pepper and avoid red chillies. She loves this rasam a lot.
Open in Cookpad AppSteps
- 1
Soak tamarind in hot water for 15 minutes and get the extract
- 2
In a mixer, grind together jeera, pepper, thuar dal and red chillies into a fine powder
- 3
Boil tamarind water in a wide-bottomed sauce pan. Add the required salt.
- 4
When it comes to a boil, add the ground spice powder
- 5
Let it boil for a min and when it starts to froth, switch off the flame.
- 6
In a frying pan, heat ghee. Fry mustard. Once the mustard starts to crackle, add jeera and asafoetida.
- 7
Add the seasoning to the boiled rasam. Keep it covered
- 8
Serve it hot with steamed rice.
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