Monday, October 27, 2014

Pepper Garlic Rasam


Rasam glory. Anytime for us please. In fact, its the magical soup we simply adore until rasam is made almost every week. I guess its another popular Indian soup (Tomato Vegetable Soup) akin Sodhi Fish Sodhi, sometimes I make extra, a huge pot and then portion it out prior to storing in the fridge. Rasam, mind you, can last for a few days, I suggest that you store in the freezer compartment so that it can last longer (rasam and benefits, rasam with crab legs, egg rasam, lemon rasam, yoghurt rasam, nandu rasam, coriander leaves rasam and rasam with home made rasam powder. Easily made, so easy actually, the core ingredients being between garlic, shallots, pepper, cumin seeds, tomato, turmeric powder and curry leaves. Of course, its really up to if you would like to mix and match other ingredients for another version. No harm done, go ahead please. After all, I believe that it can't be the same rasam all the time. The best part of rasam is that you can pair it along, potentially all dishes (spicy crab parathal, chilli crabs or pepper basil crabs). Vegetarian (Aloo Gobi, Chilli Stir Fried Potatoes, Gobi 65, Fried Masala Brinjal, Curry Leaves Potato Chips & Vegetable Achar) or non-vegetarian dishes (Indian Fish Achar, Thai Fried Chicken, Salted Egg Yolk Fish, Chilli Chicken Black Eye Peas, Lamb Curry, Prawn Devil Curry & Sotong Sambal). All is always well for rasam. Of course, even rice, fried salted fish and mango pickle will do it. Having said that, let me bring you back to today's rasam. Another version I created for another type of rasam. Ghee and three different types of local herbs without compromising on the peppery,tangy and aroma of forever loved rasam. Tadaa!!

Ingredients
1/2 tbsp black pepper seeds
1 tsp cumin seeds
8 garlic 
Tamarind juice - as needed

For tempering
2 sprigs curry leaves 
2 sprigs coriander leaves -sliced thinly
2 sprigs spring onions - sliced thinly
1/2 tsp white ulundu (urad dhal)
1 tbsp ghee or oil

Method
Roughly pound pepper, cumin and garlic.
Add in a pot with 1 litre of water.
Pour tamarind juice and season with salt.
Simmer, just to heat through.
Meanwhile, quickly fry the tempering ingredients. 
Tip into rasam.
Stir and off the heat. 
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17 comments:

  1. All time favorite! Flavorful and yum!

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  2. "Rasam" - Five letter magic Soup. without Rasam, I can't think of a south Indian meal. You did it with authentic touch.

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  3. wow, beautiful presentation!! my fav rasam..

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  4. Just what we need after all that gorging! Looks very tempting and so refreshing!

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  5. Wow super tempting clicks . love it

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  6. This rasam looks stunning, I wish I could try some from my screen! :P
    Hope you had a wonderful Diwali!

    Cheers
    Choc Chip Uru

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  7. Have not tasted this. Interesting combination.

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  8. So nicely presented�� i have nvr tried making rasam myself. Will try this recipe

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  9. This soup is very intriguing and I have never tasted a soup like this...thanks for this interesting post Nava! I can only imagine how fragrant and taste this must be.
    Have a wonderful week ahead :D

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  10. Interesting Soup! you are so versatile!

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  11. Nice to know u had a great time.. loved this recipe. so simple.. Thanks fr sharing :)

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  12. right recipe @ right time...tempting clicks & presentation..

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  13. i need this now..loved this flavorful rasam dear

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  14. Rasam looks delicious! I love to have it as a soup too!

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  15. Tempting one..feels like having it right now

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  16. lovely presentation fit for fine dining. Rasam at a different level.

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