Nursing mother foods- Black Pepper rasam recipe
Ingredients
- Black pepper- 1 teaspoon
- Cumin seeds- 1 teaspoon
- Tamarind- Big lemon size
- Jaggery- Big lemon size
- Ginger- 2 to 3" piece
- Salt- 1 to 1.5 teaspoon
Seasoning ingredients
- Ghee- 2 tbsp
- Garlic pods- 10 to 15 no.
- Curry leaves- Few
Instructions
Preparation
- Powder black pepper and cumin seeds finely. Chop the garlic pods finely and keep it aside.
- Soak tamarind in warm water for 15 mins. Extract it's juice and discard the pulp.
Method
- Heat a vessel adding tamarind extract and ginger. Let it boil.
- Add 2 to 3 cups of water, salt, jaggery and pepper-cumin seeds powder one by one. Let it boil. Then switch off.
- In a seasoning pan add ghee, chopped garlic pods and curry leaves. When the garlic pods turn in brown color add it to the pepper rasam.
- Serve black pepper rasam with hot steam rice topped with ghee. It is awesome with tangy-sweet-spicy taste.
Note:
- You can powder pepper and cumin seeds in bulk and store in airtight container.
- Garlic should be used generously which is very good for nursing mothers.
- Tanginess and sweetness highlight the taste of this rasam. They should be used accordingly.