Instant Pepper Rasam

I was made to eat pepper rasam twice a day for the first 15 days of my post pregnancy period, but, I never complained as it was tasty. It can be prepared in less than 5 minutes & this rasam is packed with loads of medicinal values. See yourself below to know how it helps our body to fight against diseases.

Jeera : Helps in digestion & fights against acidity
Pepper : Soothes throat in case of itching or infection, fights against cough & cold. It is said to be soothing to stomach too (green chilli causes acidity ). Keeps the body warm.
Garlic : Fights against cold, good for heart (said to reduce the cholesterol level)
Curry leaves : Helps to reduce weight

These days, I’m preparing this rasam once a week to keep ourselves away from cold. So, here is the recipe for you to protect your family from cold, cough & throat infections!!

Ingredients:
1 tbsp black pepper/kalu menasu
½ tbsp jeera/cumin seeds
1.5 cups water
¼ tsp ghee
6 curry leaves
1 pod garlic minced
Salt according to taste
½ tsp tamarind powder/amchur powder
A pinch of jaggery(optional)
1 tsp oil
¼ tsp mustard seeds

Method:

• Roast the cumin seeds & black pepper separately by adding very little ghee
• Powder them together & preserve it in a air-tight container. This powder could be used for upto 3 months. It gives out a nice aroma as it is roasted in ghee.
• Add water, 1.5 tsp of the above mentioned powder, jaggery & bring them to boil
• Add tamarind powder, salt & boil it again.
• Prepare the tempering by adding oil to another pan. When oil is hot, add mustard seeds. When mustard seeds splutter, add curry leaves & garlic. Fry till garlic turns golden brown.
• Add this tempering to the rasam prepared.
• Serve it steaming hot with rice.

PS:

• This could be consumed as a soup too.
• Lemon juice can be substituted for tamarind or amchur powder. Lemon juice fights against cold.

Here is our dinner plate that has pepper rasam, rice, palak thovve & corn-carrot stirfry/salad. So, you can expect to see these recipes soon ;)