This classic preparation was shared with us by Ms. Kavitha Ravichandran.

Here’s a dish that’s a staple in every South Indian home and has gained popularity across the country as well. Served hot with steaming rice or relished as a drink on its own, the pepper rasam is great for relieving colds.

Pepper Rasam

Garlic – 10 to 15
Jeera- 2 teaspoons
Pepper – 2 teaspoons
Coriander powder – 2 teaspoons
Red chillies – 2
Coriander leaves – 1 cup
Curry leaves- 1/2 cup
Coconut – 2 teaspoons

Other ingredients:
Tamarind Juice – 1 cup
Salt
Oil
Mustard seeds

METHOD

1. Grind all grinding ingredients in the Ultra Vario+ Mixer Grinder small jar at Speed 2 with required amount of water to make it as a smooth paste.
2. Mix 1 cup of tamarind juice and 2 cups of water in it and add salt to taste.
3. Now, in an Ultra Pressure Pan, heat 1 tablespoon oil and add mustard seeds. Once it is tempered, pour the tamarind juice mixture and boil for 3 minutes.
4. Hot Pepper Rasam is ready to serve with hot rice or wheat upma
5. Add water and close the cooker and leave it till 1 whistle.
6. Wait till the steam goes off and then fry the chicken for a few minutes and garnish with coriander leaves.

Did you know the British adopted the humble rasam into a whole new dish called Mulligatawny Soup (Derived from Tamil miḷagāy or miḷagu, and taṇṇi, a.k.a pepper water). But they added potatoes, carrots, lentils and even meat to it.