Friday, 12 October 2012

Melagu Rasam / Black pepper Soup


1 ½ tbsp Black pepper corns
½ tsp Coriander Seeds
½ Cumin Seeds
6 Green Chilies
15 – 16 Garlic Gloves with skin
2 tbsp finely chopped Coriander leaves
½ tsp Asafoetida
½ tsp Turmeric powder
1 Small chopped Tomato
50 Grams Tamarind / 1 tbsp Tamarind Pulp (as per your preference, quantity can be increased or decreased)
Salt to Taste

1 tsp finely chopped Onion
½ tsp Mustard Seeds mixed with Urad Dal
½ tsp Cumin Seeds
1 Sprig Curry Leaves


1. Take wok and roast Black pepper corns, Cumin seeds and Coriander seeds in low flame.

2. Now take the roasted seeds in blender with green chilies, coriander leaves, turmeric powder, asafetida, garlic cloves, chopped tomato and finally the tamarind, add very less water and make a paste and keep it aside.

3. Heat a wok with oil, add Mustard Seeds and Cumin Seeds, when it starts splutter, add curry leaves and onion. Fry till it turns in golden color.

4. Now immediately add the paste (mentioned in step 2) and cook it till it omits the oil.

5. Add 1 liter water and bring to boil and lower the heat and simmer for 5 – 8 Minutes.

6. Add salt and garnish with coriander leaves

 Note: Rasam is really very helpful for Digestion. It is the second course in a South Indian meal, preceded and followed by rice courses

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