Ingredients for Pepper Rasam: Tamarind paste – 1 tbsp Freshly ground peppercorns – 1 tsp Garlic – 5-6 cloves, freshly pounded Rasam powder (I am currently using MTR) – 1.5 tbsp Water – as required Salt – to taste Fresh coriander leaves – for seasoning Curry leaves – one strand How to Make Pepper Rasam: 1. Heat oil and temper with mustard seeds and fenugreek seeds. I love the smell of fenugreek seeds as they are roasted. Make sure they are not burnt at this stage. Add the garlic and fry for a minute. 2. Then add the curry leaves and the rasam powder, fry for a good 2 minutes. 3. Add necessary amount of water and when it heats up, add the tamarind paste and stir well. When the water boils, add the pepper. 4. Don’t boil for too long. Add salt, remove from fire and season with coriander leaves. Pepper is ideal when we have a bad throat or a cold. I always crave rasam when I am feeling feverish. With rice, its not really a favourite. Potato Masala-Aloo Masala Recipe I made it exactly the way we make Kerala egg curry. Boil the potatoes and add it on just you do with the eggs. We love that gravy and though its not the best combination with rasam, we still enjoyed it.
