Sunday, 2 April 2017

Arachuvitta Rasam | Pepper Rasam


Rasam,Pepper Rasam

Arachuvitta rasam/Pepper Rasam is a pathiya recipe which is usually made when someone is recovering from fever, cold, throat infection. This is a easy peesy recipe which can be made in less than 10 mins and its good for digestion. Pepper is known for its antibacterial properties and its a rich source of manganese, iron, potassium, vitamin c, vitamin k and dietary fiber. Pepper is native to South Asia and Southeast Asia and has been known to Indian cooking since at least 2000 BCE. Peppercorns were a much-prized trade good, often referred to as "black gold" and used as a form of commodity money.

Pepper is a perennial plant which grows in the height of supporting trees or poles. This plant is usually cultivated for its fruits. There are different types and color of pepper which is based on the processing steps pursued on the fruit. Most commonly known peppers are black, white and green.Black pepper is a dried unripe fruit, White pepper is ripped fruit seeds, green pepper is dried unripe fruit preserved in brine or vinegar similar to red pepper.


Arachuvitta Rasam | Pathiya Rasam

Recipe Cuisine: Tamil Nadu |  Recipe Category: Rasam
Prep Time:  5 minutes   |  Cook time: 15 minutes    |  Serves: 5


TURMERIC POWDER – ¼ TSP
SALT – TO TASTE

TO GRIND

RED CHILLI – 4 NOS
PEPPER – 1 TSPN
CUMIN SEEDS – 1 TSPN
GARLIC – 4 NOS (OPTIONAL)
TAMARIND - GOOSEBERRY SIZE
CURRY LEVES - FEW

TEMPERING

OIL – 1 TSP
MUSTARD – ½ TSP
CUMIN SEEDS – ½ TSP
PEPPER – ½ TSP
ASAFOEDITA – ¼ TSP


METHOD OF PREPARATION:

1. Try to buy tamarind without dust then you can grind it directly into mixie jar otherwise soak it in hot water and add thick paste while grinding in mixie

Rasam,Pepper Rasam

2. Grind the given ingredients in a mixier jar in whip mode for 3 times, as coarse powder

Rasam,Pepper Rasam

3. Add the grinded powder to a bowl add 3 cups of water and mix it without lumps
Take a pan add oil heat it, in hot oil temper the given ingredients and add the grinded mixture and then turmeric powder. allow it to boil once it starts boiling switch off the flame

Rasam,Pepper Rasam ©

4. Transfer rasam to serving dish and serve it with hot rice combined with  Avial, Poriyal


Note:

If the tamarind extract over boiled then the taste of the rasam will change so be careful.

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