Pepper Rasam, Jeera Rasam and Tamarind Rasam are same. Which ever flavour you want, you can add more of it. For pepper rasam, add more pepper, and for Jeera rasam add more jeera, and for Tamirnd rasam, add more tamrind pulp.
Cure Tamarind by keeping in warm water and removing the pulp.
Ingredient
Tamarind
Red Chillies
Pepper *
Jeera *
Garlic
Curry Leaves
Fenugreek
Mustard
Urad Dal
Green Coriander
Asafoetida
Oil
Qty (Large)
1 Kgs
200 gms
200 gms
150 gms
250 gms
1 bundle
50 gms
100 gms
50 gms
1 bundle
50 gms
1/2 ltr
Qty (Four)
80 gms
5 nos
15 gms
10 gms
1 pond
1 stem
3 gms
5 gms
5 gms
3 stakes
3 gms
15 gms (1 tea spoon)
* Reduce pepper to 150 gm if you are making Jeera or Tamarind rasam
* Increase Jeera to 200 gm if you are making Jeera rasam
Dry roast Pepper and Jeera. Roughly pound Pepper, Jeera and Garlic together.
Keep cooking vessel on the stove, and add oil. When oil is smoking hot, add mustard, fenugreek, Urad dal, Red chillies & Curry leaves. When spluttering starts, add pounded pepper jeera garlic compound and roast. Add Asafoetida powder, tamarind pulp and water, salt. After switching off stove, add chopped green coriander and keep the lid on the top.
Hareendran A K
Dining Hall Manager