Wednesday, 18 August 2010

Miriyala Rasam / Pepper rasam

I call this as fever rasam as this is the first thing to be served during those sick days. A very good treat for the taste buds. A Simple, tangy recipe which goes well with hot rice.

Tamarind – 2 lemons size
Water – 2 cups
Garlic – 3-4 cloves
Black Pepper – 1 tsp
Cumin / Jeera – 1 tsp
Dry chilli – 2
Curry leaves – Hand full
Coriander leaves chopped – Hand full
Salt – 1 tsp
Oil – 1 tbsp

Dry roast the red chilli, black pepper and cumin.

Roasted Red chilli, pepper, cumin, garlic

Allow them to cool and grind them into coarse paste along with garlic.

Grounded roasted spices

Soak the tamarind in hot water. When it becomes soft squeeze it, remove the pulp and keep it aside.

Tamarind water

Heat a sauce pan with 1 tblsp of oil. When it is hot enough, add curry leaves, mustard, and cumin seeds. When they start splattering, add the chilli + pepper paste and fry for few seconds.

Pour the tamarind water into the pan. Add salt, and bring it to boil. Sprinkle chopped coriander and remove from fire.

Spicy Miriyala Rasam

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