CooQ : Recipe: Andhra Pepper Rasam

Andhra Pepper Rasam

South indian | Mains

Rasam
99 calories/serving
30 mins
Pleasantly fiery, this Andhra version of rasam is as refreshing as you like it.
Recipe by:
Sanjeev Kapoor Khazana

Ingredients

tomato
salt
turmeric powder
tamarind pulp
red chilli powder
fresh coriander leaves
black peppercorns
coriander seeds
cumin seeds
fenugreek seeds (methi dana)
split pigeon peas
oil
mustard seeds
asafoetida (hing)
dried red chillies
curry leaves
black pepper powder
steamed rice

Instructions

1. To make rasam powder, dry roast 20-25 black peppercorns, 1 tbsp coriander seeds, 1 tsp cumin seeds, a pinch of fenugreek seeds and 1 tbsp pigeon peas till fragrant in a non-stick pan. allow to cool and transfer into a blender jar and blend to a fine powder.

2. Heat a non-stick deep pan, add boiled split pigeon peas (toor) dal and the water in which it was cooked and mix well.

3. Add 1 chopped tomato, salt to taste, ¼ tsp turmeric powder, 1 tbsp tamarind pulp, ½ tsp red chilli powder and 3 tbsps ground rasam powder and mix well. add 3 cups water and cook till the mixture reduces to half. take the pan off the heat.

4. To make the tempering, heat 2 tbsps oil in a small non-stick pan. add ½ tsp mustard seeds and let them splutter. add ¼ tsp asafoetida, 2 dried red chillies, 8-10 curry leaves and 2 tsps black pepper powder. pour this tempering over the rasam and cover the pan to trap the flavours.

5. Add chopped coriander and pour the rasam into a serving bowl. serve hot with steamed rice.

By Sanjeev Kapoor Khazana

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